My Paprika Chicken
- Number of Servings: 6
Ingredients
6 Chicken Breasts-no skin or bone1 Tbsp of butter1 Clove garlic3 Tbsp of paprika (I'm told get a good kind-makes a diff)1 Tbsp Onion pwdr1 Cup Chicken Broth1 Cup Sour Cream
Heat up a large frying pan and melt the butter, adding a couple of teaspoons of Olive Oil to prevent it from burning.
Brown the chicken pieces on both sides then remove from the pan and set on a plate. Add the chopped garlic (peppers would be good too) to the pan and slowly cook until the garlic is soft, and caremelized. (Be careful you do not burn the onions or the butter, it will negatively affect the dish.) Add the chicken pieces back to the pan, add half the chicken broth, and the paprika. Cover, and cook slowly until the chicken is very tender. This could take 30-45 minutes, depending on the sizes of the chicken pieces.
When the chicken is done, remove the chicken pieces again to a plate, and add the rest of the chicken broth to the pan. Reduce the broth a little in order to intensify flavors. Remove the pan from the heat and add the sour cream. Use a whisk to blend the sour cream with the juices. Once blended, return the chicken to the pan. Slowly bring the dish back up to heat (do not boil), add chopped parsley or dill if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user VALERIENEAL.
Brown the chicken pieces on both sides then remove from the pan and set on a plate. Add the chopped garlic (peppers would be good too) to the pan and slowly cook until the garlic is soft, and caremelized. (Be careful you do not burn the onions or the butter, it will negatively affect the dish.) Add the chicken pieces back to the pan, add half the chicken broth, and the paprika. Cover, and cook slowly until the chicken is very tender. This could take 30-45 minutes, depending on the sizes of the chicken pieces.
When the chicken is done, remove the chicken pieces again to a plate, and add the rest of the chicken broth to the pan. Reduce the broth a little in order to intensify flavors. Remove the pan from the heat and add the sour cream. Use a whisk to blend the sour cream with the juices. Once blended, return the chicken to the pan. Slowly bring the dish back up to heat (do not boil), add chopped parsley or dill if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user VALERIENEAL.
Nutritional Info Amount Per Serving
- Calories: 347.1
- Total Fat: 10.2 g
- Cholesterol: 158.5 mg
- Sodium: 345.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.4 g
- Protein: 56.5 g
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