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Chicken Paprikash Topped Potatoes Recipe

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This recipe for Chicken Paprikash Topped Potatoes is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large baking potatoes
12 oz. boneless, skinless chicken thighs, trimmed
2 T. flour
2 tsp. paprika
¾ tsp. salt
¼ tsp. cayenne pepper
1 T. butter
½ c. chopped onion
8 oz. slice mushrooms
1 c. thinly sliced carrots
2 cloves garlic, minced
½ tsp. dried rosemary
½ c. chicken broth
¼ c. sour cream (optional)
2 T. chopped parsley
Directions:
Directions:
1. Pierce potatoes with a fork and bake at 450º for an hour. This can be done in advanced and stored in fridge. Reheat in 350º oven while making the parikash.
2. Combine chicken, flour, paprika, salt and pepper in a large ziploc bag and shake to coat the chicken well.
3. Melt butter in a large skillet over medium high. Add chicken, onions, mushrooms, carrots and garlic. Sauté for 5 minutes or until chicken has browned and vegetables begin to soften. Add broth and bring to a boil. Continue cooking for another 5 minutes until chicken is done.
4. Remove from heat. Stir in sour cream if using.
5. Split potatoes and fluff with a fork. Divide chicken mixture evenly over the potatoes. Sprinkle with parsely.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins plus time to bake potatoes
Personal Notes:
Personal Notes:
This is a great recipe that can "hold" on the stove if you are serving a family eating at different times. John doesn't like sour cream, so we admit it but....it does make it more yummy in my opinion.

 

 

 

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