Creamy Chicken Paprika Recipes

CREAMY CHICKEN PAPRIKA

Steps:

• Heat oven to 425 F
• In a wide oven-proof skillet (12-inches), warm the olive oil over medium heat
• Add the onion and bell pepper. Cook until the onion is soft, 7 to 10 minutes.
• Add the garlic. Cook a few minutes more.
• Add a splash of white wine (optional) and simmer for 1 minute or slightly less
• Add the chicken broth, paprika and salt.
• Add the chicken thighs to the skillet. Drizzle olive oil over the thighs and season generously with salt and pepper.
• Bring the broth to a simmer.
• Slide the pan into the oven and bake until the chicken is cooked, 15 to 18 minutes.
• Remove the chicken from the skillet, and slice on a cutting board. Taste, and add more salt if needed.
• Whisk the sour cream or creme fraiche into the sauce, a little bit at a time. Creme fraiche won't curdle, but if the broth is too hot, or you add too much sour cream at once, it might curdle. Low fat or non-fat sour cream will curdle in hot liquid, so make sure to use full-fat.
• Return the sliced chicken to the skillet. Serve the chicken and creamy sauce over pasta, grains like farro, rice or mashed potatoes.

CREAMY PAPRIKA CHICKEN

Steps:

• Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
• Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows.
• Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
• Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
• Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice.

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
• Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.