Tuesday, September 1, 2009

Chicken Paprika

This recipe is straight from one of my Paula Dean cookbooks. I made a few variations, like I use boneless breasts and she uses bone in, and my cook time is much shorter because of using the boneless chicken, but the taste is nothing shy of Paula's rich flavorful style! I hope you enjoy this simply savory recipe!


2 boneless, skinless chicken breasts
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Paprika
1 medium onion, diced
1 garlic clove, minced
1 cup water
3/4 cup sour cream
1 Tbsp. all purpose flour
Salt and pepper to taste

In a medium saute pan, heat olive oil on medium heat and cook onion until just golden. Add garlic and cook for about 2-3 minutes more or until you can begin to smell the aroma cooking off. To the skillet add the chicken breasts, and season generously on each side with salt, pepper and paprika. Cook each side for about 3-4 minutes, or until the skin turns from pink to white, turning only once. Add water to skillet and cook covered for an additional 10 minutes or so, until the chicken is cooked through. Remove the chicken from the skillet, and in a small bowl combine sour cream, flour, and one cup of liquid from the pan. Whisk until completely combined and transfer back into skillet. Heat it through and it should be the consistency of a light gravy. Pour over top of cooked chicken and serve over rice, noodles, or with dumplings! Enjoy!

Serves 2 as an entree

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