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This dish pleased my notoriously picky eaters. They even asked for doubles!
1/4 cup flour
2 pounds chicken cutlets
3 tablespoons oil, divided
1 large onion, diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
10 ounces baby bella mushrooms, sliced
10 ounces button mushrooms, sliced
2 large Yukon gold potatoes, diced into 1/4-inch cubes
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 cup water
1/2 cup white semi-dry wine, such as Baron Herzog Chenin Blanc
1 cup chicken stock, such as Manischewitz
Place flour in a shallow bowl. Coat cutlets in flour and set aside.
Heat two tablespoons oil in a large pot.
Brown the cutlets on each side until no longer pink; do not overcrowd the pan. Remove the chicken from the pan.
Add one tablespoon of oil, onion, and garlic to the pan and sauté until onion is translucent, about eight minutes.
Add mushrooms and sauté until soft and browned, about 10 minutes.
Add diced potatoes and sauté for an additional five minutes.
Return chicken and accumulated juices to the pan.
Add spices, water, wine, and stock.
Bring to a boil, then lower the flame, cover, and simmer for one to one and a half hours until potatoes are soft and chicken is fully cooked. Keep checking to make sure there is enough liquid. Add water if necessary.
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