Friday, February 12, 2010

Chicken Paprika

This was the recipe I was trying to make when I ran out of paprika and made The Best Chicken Strips instead. What's funny (or ironic or coincidental) is that I bought more at the store the following week, then found a brand new container hidden up in the cabinet. So I guess I did have paprika, and now we have so much, I don't think we'll ever run out!

Chicken Paprika
recipe adapted from Gather Round The Table

1/2 cup flour
3 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 pounds boneless chicken breasts
3 tablespoons margarine
1 cup chopped onion
1 1/2 cups chicken broth
1 tablespoon cornstarch
1/2 cup sour cream

In a large plastic bag, place flour, 1 teaspoon paprika, salt and pepper. Add chicken, a few pieces at a time; shake to coat well. In a large skillet, melt butter over medium heat. Add chicken; brown on all sides, about 10 minutes.

Remove chicken. Add onion. Cook, stirring 1 minute. Stir in chicken broth and rest of paprika. Return chicken.Bring to a boil. Reduce heat; cover and simmer 25 minutes. Remove chicken. Stir together cornstarch and 2 tablespoons sour cream. Stir into pan juices. Stirring constantly, bring to a boil over medium heat; boil 1 minutes. Stir in remaining sour cream and chicken.

The verdict?
So this recipe was a bit of work. It involved lots of little steps, which caused me to stand at the stove alot....and that really doesn't work for me. I thought all the moving of the chicken was a little unnecessary, and the sauce was just OK. It needed more seasoning in the sauce. The leftovers were still pretty good the next day, but I don't think I'll make it again.

Easy Cooking | Simple Cooking 

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