"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Paprika chicken Recipe

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This recipe for Paprika chicken, by , is from Believers' Fellowship Womens' Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chip Chenicek

Category:
Category:

Ingredients:  
Ingredients:  
* 4 skinless, boneless chicken breast halves
* 1 1/2 tablespoons vegetable oil
* 1 cup chopped onion
* 1 1/2 tablespoons butter
* 2 tablespoons paprika
* 1/2 teaspoon salt
* 2 cups chicken stock
* 1 teaspoon all-purpose flour
* 8 oz. half & half

Directions:
Directions:
Directions

1. 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.
2. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Amount Per Serving Calories: 372 | Total Fat: 23.6g | Cholesterol: 108mg

 

 

 

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