CHICKEN WITH PAPRIKA CREAM
"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a thermometer reads 170°. Remove chicken; keep warm., In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired.
Nutrition Facts :
CHICKEN WITH PAPRIKA SAUCE
Serve over cooked egg noodles tossed with a little butter and fresh or dried dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a medium bowl, toss chicken with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate.
- Heat remaining tablespoon butter in same skillet over medium heat. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
- Add tomatoes and 3/4 cup water; cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper; serve.
Nutrition Facts : Calories 317 g, Fat 12 g, Fiber 2 g, Protein 42 g
CREAMY PAPRIKA CHICKEN
The 20-minute recipe the entire family will love. This creamy paprika chicken is delicious served with crusty bread or rice.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 21
Steps:
- Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine.
- Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
- In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.
- Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
- Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
- Scatter over fresh parsley and serve with crusty bread or steamed rice.
Nutrition Facts : Calories 325 kcal, Carbohydrate 9 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 792 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN WITH PAPRIKA SAUCE
In this classic Hungarian dish, sweet paprika is used to season the chicken and again to flavor the creamy sauce.
Provided by Zanna_409104061
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into strips sized of your choosing.
- Toss chicken in a medium bowl with half the paprika, 1.5 teaspoons salt and a pinch of pepper.
- Heat 1 tablespoon butter in a large skillet over med. high heat.
- Add chicken, cook, tossing occasionally, until opaque throughout, 4-5 minutes.
- Transfer to plate.
- Heat remaining tablespoon butter and in the same skillet.
- Add onion, cook until browned and softened.
- Add remaining tablespoon paprika and stir, cooking, about 30 seconds.
- Add tomatoes and 3/4 cup water; cook until saucy.
- Return chicken to skillet.
- Stir in sour cream and cook until just heated through, without boiling.
- Season with salt and pepper, serve.
Nutrition Facts : Calories 274.9, Fat 13.8, SaturatedFat 7.9, Cholesterol 96.4, Sodium 137.9, Carbohydrate 8.4, Fiber 2.4, Sugar 3.2, Protein 29.5
CHICKEN SAUTE WITH PAPRIKA SAUCE
Make and share this Chicken Saute With Paprika Sauce recipe from Food.com.
Provided by Mom2Rose
Categories Chicken Breast
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat.
- Add chicken and sauté until cooked through, about 4 minutes per side.
- Transfer chicken to plate.
- Add remaining 1/2 tablespoon butter and onion to skillet.
- Reduce heat to medium.
- Cover and cook 5 minutes.
- Mix in 3/4 teaspoon paprika, then wine and cream.
- Boil until sauce thickens slightly, about 2 minutes.
- Return chicken and any juices to skillet; simmer to rewarm, about 1 minute.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 395.6, Fat 26.6, SaturatedFat 15.3, Cholesterol 152.7, Sodium 232.2, Carbohydrate 5.6, Fiber 1.1, Sugar 1.8, Protein 26.5
CHICKEN WITH PAPRIKA CREAM SAUCE
A recipe I found on a scrap of paper and changed to suit my family. My dh really likes this; I think the sauce is wonderful too!
Provided by Kaarin
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
- Remove chicken from skillet and cover to keep warm.
- Melt butter in same skillet and add onion, sauteing until translucent, not brown.
- Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
- Whisk in the sour cream until smooth and simmer 1-2 minutes.
- Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
- Add the chicken and cook until heated through and the sauce has thickened.
- Serve over egg noodles or mashed potates.
Nutrition Facts : Calories 281.9, Fat 15.3, SaturatedFat 7.5, Cholesterol 90.3, Sodium 757.6, Carbohydrate 5.7, Fiber 0.7, Sugar 1.2, Protein 29.4
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN SAUTé WITH PAPRIKA SAUCE
Categories Milk/Cream Chicken Onion Sauté Low Carb Quick & Easy White Wine Bon Appétit
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 6
Steps:
- Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Add remaining 1/2 tablespoon butter and onion to skillet. Reduce heat to medium. Cover and cook 5 minutes. Mix in 3/4 teaspoon paprika, then wine and cream. Boil until sauce thickens slightly, about 2 minutes. Return chicken and any juices to skillet; simmer to rewarm, about 1 minute. Season with salt and pepper and serve.
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