Just The Recipe - Chicken Paprika

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Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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East European

Chicken Paprika

Created by Chuck,

Description

One of my 5 favorite chicken dishes. Rich and creamy, the sauce is so good you might be tempted to drink what's left!

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

2 pounds skinless chicken breasts
2 tablespoons safflower oil
1 cup onion, finely chopped
1/2 teaspoon garlic, finely chopped
1 1/2 tablespoons sweet paprika
1 cup chicken stock
2 tablespoons flour
1 1/2 cups sour cream

Methods/steps

Heat oil in 10-inch skillet. Brown chicken on both sides, then remove.

Add onion and garlic, cook over medium heat 8-10 minutes or until lightly colored. Off the heat , stir in the paprika until the onions are well covered. Return skillet to heat and add chicken stock. Bring to a boil.

Return chicken to skillet. Bring to a boil again, then cover and turn heat down to low. Simmer 20-30 minutes.

When chicken is tender, remove to a platter. Skim surface fat from skillet. In a mixing bowl, stir the flour into the sour cream with a wire whisk, then stir this mixture into the simmering juices.

Simmer 6-8 minutes longer, until sauce is thick and smooth. Return chicken to skillet, baste with sauce, and heat through 3-4 minutes. Serve with white rice.

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