Chicken Delight Paprika

I have an extensive collection of cookbooks. Maybe an obsession would be a better choice or words.

Either way, I love them and from time to time browse through one to find something new to cook.

One of my favorites is a hometown cookbook from the Brewton, Alabama Civic League. It has the most wonderful breakfast casserole that I use and get rave reviews each time I use it for a brunch or church function.

One of my favorite things about this cookbook is finding a recipe from someone I remember growing up. That is what happened one night when I was looking for a new way to cook chicken.

I was flipping pages when I came across this...

It was by a mother of one of my classmates. It sounded so easy. I will be honest...I thought it would probably be bland, but needed a fresh idea that evening.

It has turned out to be a winner. Very tender and actually lots of flavor.

If you are looking for a quick and easy prep during the week this is an idea.

I am sharing a couple of pics of cooking and then our plates.

As you can see I used onions instead of mushrooms. I detest mushrooms! Onions work much better for me.

I have cooked it a couple of times. The trick according to Hubby is not to let all the juice cook out before putting it in the oven because he likes a little more stuff to pour over it especially if I serve with rice or potatoes. You can always mix up a bit more butter and wine to pour over it.

OH and very important!!!! I put California Style Garlic Salt on everything, so that was added to mine. If you haven't tried it, you simply must.

This is what it looks like out of the oven.

Hubby's plate on the left and mine on the right. I don't like corn. He doesn't like broccoli.

We even eat two different brands of ketchup. That is a long story.

Opposites attract you know!!

Have a great weekend all,

Sandy