PAPRIKA CHICKEN WITH SOUR CREAM GRAVY
Make and share this Paprika Chicken With Sour Cream Gravy recipe from Food.com.
Provided by Mysterygirl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a ziploc baggie, combine flour and seasonings.
- Add chicken and shake to coat.
- Melt butter in a large skillet.
- Brown chicken in butter, about 4 minutes per side.
- Add soup and onions to skillet.
- Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
- Stir in sour cream.
- Serve with mashed potatoes or rice.
PAPRIKA CHICKEN WITH SOUR CREAM GRAVY
Steps:
- Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.
- Heat the olive oil in a large skillet or sauté pan.
- Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper.
- Brown the chicken breasts in the hot oil.
- Spread the sliced onions across the bottom of the prepared baking dish. Arrange the chicken on top of the onions and sprinkle the breasts evenly with the paprika.
- Pour the broth over the chicken.
- Bake it for 45 to 55 minutes or until the chicken breasts register at least 165 F on an instant-read thermometer.
- Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
- Skim the fat from the juices remaining in the baking dish, then strain the liquid or put it through a gravy separator.
- Put the strained juices in a saucepan (or use the baking dish if it is safe for the stovetop). Bring the liquids to a boil over medium-high heat. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid and concentrate the flavors.
- Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened. Do not let it boil.
- Serve the gravy with the chicken. If you prefer skinless meat, simply pull the skin off and discard it before you top the breast with gravy.
Nutrition Facts : Calories 341 kcal, Carbohydrate 7 g, Cholesterol 120 mg, Fiber 1 g, Protein 39 g, SaturatedFat 5 g, Sodium 488 mg, Sugar 3 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN PAPRIKASH WITH SOUR CREAM
Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.
Provided by Melissa Clark
Categories Slow Cooker Chicken Dairy Garlic Herb Onion Kid-Friendly Back to School Dinner Family Reunion Sour Cream Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
- Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
- In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
- Stir sour cream into sauce. Garnish with dill and serve.
SOUR CREAM CHICKEN PAPRIKA
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Provided by DEME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g
CHICKEN IN SOUR CREAM PAPRIKA SAUCE
This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.
Provided by HeatherFeather
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly dust chicken chunks with some flour- just enough to coat.
- Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
- Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
- Remove from pan using a slotted spoon and set in a covered dish to keep warm.
- Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
- Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
- Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
- Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
- Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
- Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
Nutrition Facts : Calories 256.4, Fat 12.5, SaturatedFat 5.3, Cholesterol 92.6, Sodium 555.2, Carbohydrate 9.6, Fiber 1.2, Sugar 6.2, Protein 26.5
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 :
PAPRIKA CHICKEN WITH SOUR CREAM GRAVY
Browned chicken breasts are seasoned and sauteed, then cloaked in a smooth sauce made with sour cream, green onion and Campbell's® Condensed Cream of Chicken Soup.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
- Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.
- Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 22.7 g, Cholesterol 122.5 mg, Fat 31.1 g, Fiber 2.6 g, Protein 28.8 g, SaturatedFat 17 g, Sodium 698.4 mg, Sugar 1.2 g
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