Soul Chicken

Step 1 -Evenly sprinkle both sides of each of the chicken cutlets with 1/4 teaspoon of the salt and the pepper.

Step 2 -In a large skillet over medium heat, add 1 tablespoon of the oil.

Step 3 -Add the seasoned chicken cutlets to the heated oil and cook, turning once, until they are browned on both sides and reach an internal temperature of 165 degrees F, about 6 minutes.

Step 4 -Transfer the cooked chicken cutlets to a plate and cover to keep them warm.

Step 5 -In the same skillet, add the remaining oil.

Step 6 -Add the onions to the heated oil and cook, while stirring, until they are mostly soft and lightly browned, about 5 minutes.

Step 7 -Add the mushrooms to the onions and cook, while stirring, until the mushrooms are cooked through, about 4-5 minutes.

Step 8 -Add the paprika, the crushed red pepper, and the remaining salt to the onion mixture and cook, while stirring, about 1 minute.

Step 9 -In a small bowl, add the chicken broth and the sour cream and whisk to combine.

Step 10 -Add the sour cream mixture to the onion mixture and bring to a simmer. Cook, while stirring, until the flavors have melded together and the sauce has thickened, about 2-3 minutes.

Step 11 -Add the cooked chicken cutlets to the sauce and cook until they are heated through, about 1-2 minutes.

Step 12 -Plate the chicken cutlets and evenly top with the sauce.

Step 13 -Serve the chicken sprinkled with the parsley.