Chickensautewithpaprikasauce Recipes

EASY CHICKEN PAPRIKASH RECIPE BY TASTY

Steps:

• Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
• Add the onion and bell pepper, cook until onions have slightly softened.
• Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
• Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
• Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
• Serve with pasta, rice or potatoes.
• Enjoy!

CHICKEN WITH PEANUT SAUCE

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

CHICKEN PAPRIKASH WITH SPAETZLE

Steps:

• In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.

PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
• Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
• On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
• In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
• Serve the chicken with the yogurt and potato wedges.
• Enjoy!

CHICKEN SAUTE WITH PAPRIKA SAUCE

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.

CHEF JOHN'S CHICKEN PAPRIKASH

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

CHICKEN WITH PAPRIKA SAUCE

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.

CHICKEN SAUTé WITH PAPRIKA SAUCE

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.

CHICKEN WITH PAPRIKA SAUCE

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.

CHICKEN SAUTé PROVENçALE

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.

PAPRIKA CHICKEN

Steps:

• In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.