Smoked Paprika Chicken with Mushroom and Port Reduction


2 large boneless skinless chicken breasts

½ dried thyme

½ t coriander powder

¼ t good curry powder (Penzey’s Curry Now)

1 t smoked paprika

1 t kosher salt + ¼ t black pepper and more if needed to season to taste

2 T olive oil + 2 T for pan

2 T salted butter + 2 T more to finish sauce

½ C good ruby port

1 pint sliced baby bella mushrooms

2 t fresh thyme leaves


  • Slice the two chicken breasts lengthwise into 8 thin paillards. Pat dry. Mix the dried thyme, coriander powder, curry powder, smoke paprika, salt, and pepper together. Moisten with 2 T olive oil into a paste. Place chicken in bowl, cover with spice paste and rub all over with your fingers. Then let marinate for about an hour.
  • Bring a large saucepan to high heat. Add the butter and the 2 T oil to pan. When hot add the chicken pieces in the oil and butter in one layer. Sear on one side until caramelized, about 4 minutes, then cook on the other side about 30 seconds.
  • Remove and put on a dish, cover with foil. Set aside.
  • In the hot pan add the mushrooms. If really dry add a bit more oil. Let them sauté in the butter until very browned. This takes about 4 minutes. Make sure the pan is large, so the mushrooms aren’t crowded. If they’re too close together they’ll steam and get rubbery.
  • Lower pan heat to medium and deglaze with the port. Add the thyme leaves. Stir and let reduce for about a minute.
  • Return the chicken pieces to the pan and lower heat. Let cook for about 2 more minutes until chicken is cooked through. Add 2 T more of butter, stir in to make sauce silky.
  • Serve with roasted asparagus and the mushroom mixture on top.

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