This is a wonderfully easy, comfort food. Everyone in my family loves it. Plus it's great for fall!
8 large boneless, skinless Chicken Breasts, trimmed and cut into chunks.
1 Cup of Flour, well seasoned with Salt & Pepper
Olive Oil & Pam
3 Large Onions, sliced into ¼ inch slices
8-12 ounces Button Mushrooms, or sliced Mushrooms
9 large Potatoes, sliced into ¼ to ½ inch rounds
2 Tb Paprika
1 ½ Cups Parmesan Cheese + ½ Cup or so to sprinkle on after cooking
5 Cups good Chicken Broth
A large pot!
How to do it
Heat Olive Oil, combined with some Pam in the pot.
Put the Seasoned Flour into a large ziplock bag, toss in the Chunked Chicken and coat well.
Once the Olive Oil/Pam combination is hot, sauté the Chicken till golden brown. Adding more Oil and Pam as necessary.
Layer first the Sliced Onions, then the Sliced Potatoes and Mushrooms atop the browned Chicken.
Sprinkle on the Paprika, 1 ½ Cups Parmesan, and Salt and Pepper.
Pour in the Chicken Broth.
Simmer covered till the chicken is done and vegetables softened. Keep the heat low and don’t let it scorch.
Serve in bowls, with a little more parmesan sprinkled on, along with a green salad and nice crunchy bread.
Serves 8-10, with plenty of leftovers!