Chicken Paprika

1/4 cup butter
1 cup button mushrooms, sliced
2 tsps Maggie Savor
1 whole chicken, cut to swerving portion
3 tbsps all purpose flour
1 tsp paprika
1 medium onion, thinly sliced
½ cup Carnation Evaporated Milk
1 tsp. calamansi juice
1 Maggi Chicken Cube
200 2. Buitoni Tagliatelle, cooked

Heat butter in pan; stir-fry mushrooms with a few dashes of Maggi Savor; cook, stirring until mushrooms are tender and browned. Remove mushrooms to a bowl.

Dust chicken with a mixture of flour and paprika; fry in same skillet using more butter if necessary in 2-3 batches until brown. (Reserve any remaining flour mixture). Remove chicken to bowl with mushrooms.

In drippings in skillet and a little more butter if necessary, cook onion until tender and lightly browned. Stir carnation evaporated, magi cube and 1 cup water.

Return mushrooms and chicken to skillet; heat to boiling. Reduce heat to low; cover and simmer until chicken is tender, around 20 minutes.

Prepare noodles as directed in pack. Spoon chicken mixture and noodles onto large platter. Garnish with parsley.

Photo courtesy: a3.vox