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Paprika Chicken Recipe

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This recipe for Paprika Chicken, by , is from The Marriage Course, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendi Knowles

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless Chicken breasts
2 ea. red, yellow, and orange bell peppers
1 onion
2 garlic cloves
1 dry chili pepper (optional)
1/2 cup heavy cream
8 oz. crème fraiche
1 tbsp. tomato paste
3/4 cup vegetable stock
1 tbsp. sweet paprika
1 tbsp. Hungarian (hot) paprika
1/2 cup grated cheese
salt and pepper to taste

Directions:
Directions:
Preheat over to 350º.
Wash and pat dry the chicken. In a large bowl toss the chicken with half the paprikas, salt and pepper. Place in a baking dish with high sides. Set aside.

Wash peppers and remove seeds, slice in strips and lay on top of the chicken in one layer. Peel the onion and slice in half, then slice into semi-circles. Mince the garlic. Sauté the onions in oil until translucent and add the garlic. Cook 2 minutes until the garlic is fragrant. Add to this the remaining paprika, tomato paste and stock. Bring to a boil, remove from heat and add the heavy cream and cremé fraiche. Season with salt and pepper to taste. Pour over chicken and peppers, covering the chicken. Sprinkle with the grated cheese. Bake for 30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you are unable to find the creme fraiche use 1 cup heavy cream with 3 tbsps of buttermilk and let this set overnight.

 

 

 

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