chicken breasts, halved, boneless and skinless, cut into strips
chicken broth, low salt
1Heat the oil in a large skilllet over medium-high heat.
2Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 minutes.
3Transfer chicken to a plate.
4Reduce the heat to medium.
5Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 minutes.
6(If the skillet becomes too dry, add 1 or 2 teaspoons of the chicken broth, or more as needed.)
7Meanwhile, stir together the flour and 2 tablespoons of the milk in the measuring cup until the mixture is smooth and no lumps remain.
8Stir in the remaining milk until well blended.
9Return the chicken to the skillet.
10Increase the heat to medium-high.
11Add the chicken broth to the skillet.
12Stir flour mixture, salt, paprika and black pepper into skillet.
14Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes.
15Serve with hot cooked rice.