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Chicken Paprika So Simple, It Should Be On Your Table Tonight PDF Print E-mail
Written by Launie Kettler   
Friday, 18 May 2012 13:53

 

The title of this recipe is absolutely true. Chicken paprika is one of the easiest dishes to make and should be in everyone's weekly (or bi-weekly) rotation of recipes. It has ingredients that we – and many other people – tend to keep on hand.

 

Just serve this rich chicken with egg noodles and watch everyone gently fall in love with you.

 

Chicken Paprika

4 boneless chicken breasts

1 tablespoon of Hungarian paprika

Pepper

1 cup of unbleached flour (I used King Arthur)

2 red onions, sliced

¼ cup of white wine

1 cup of chicken stock

½ cup of Greek yogurt or sour cream (I used Cabot's Greek-Style yogurt)

Parsley for garnish

 

Mix the flour, paprika and pepper together in a shallow pie pan. Heat the oil in a large frying pan over medium-high heat until hot but not smoking. Dredge the chicken through the flour and place gently in the pan. Cook the chicken for 7-8 minutes until golden brown. Flip the chicken and cook for an additional 7-8 minutes until browned and cooked through. Remove the chicken to a plate.

 

Saute the onion with the wine and, when the onion is soft, add the chicken broth. Reduce the heat to low and let the sauce simmer for about 5 minutes. Turn the heat off and let the sauce cool for a couple of minutes, and then gently add the yogurt or sour cream, stirring well. Turn the heat to low and add the chicken back into the pan. Cook for 5-10 minutes until the chicken is warmed through.

 

Serves 4.

 

(Photo by Launie Kettler)

 
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Comments  

 
0 #1 Marina Smyres 2012-05-23 17:47
This looked so good - I pinned it to pinterest, and I plan to make it soon!
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