1 pound chicken cutlets ½ teaspoon salt, divided ¼ teaspoon ground pepper 2 tablespoons extra-virgin olive oil, divided 1 large onion, halved and sliced 8 ounces white mushrooms, sliced 4 teaspoons sweet paprika ¼ teaspoon crushed red pepper ½ cup low-sodium chicken broth ½ cup sour cream Chopped parsley for garnish
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat.
Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.
Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned, about 5 minutes. Add mushrooms and cook, stirring, until cooked through, 4 to 5 minutes.
Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. Whisk broth and sour cream in a small bowl; add to the pan.
ring to a simmer and cook, stirring, until the flavors have melded and the sauce has thickened, 2 to 3 minutes more.
Add the chicken and cook until heated through, 1 to 2 minutes more. Garnish with parsley, if desired.