|Chicken Paprika So Simple, It Should Be On Your Table Tonight|
|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.
4 boneless chicken breasts
1 tablespoon of Hungarian paprika
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.
(Photo by Launie Kettler)