Chicken Paprika

chicken paprika

chicken paprika

Thank you to our Featured Foodies over at Teeny Tiny Kitchen for this wonderfully simple dinner creation!

Chicken Paprika
Recipe type: Entree
Serves: 4

  • 4 boneless chicken breasts
  • 1 tablespoon of Hungarian paprika
  • Pepper
  • 1 cup of unbleached flour (they used King Arthur)
  • 2 red onions, sliced
  • ¼ cup of white wine
  • 1 cup of chicken stock
  • ½ cup of Greek yogurt or sour cream (they used Cabot’s Greek-Style yogurt)
  • parsley for garnish

  1. Mix the flour, paprika and pepper together in a shallow pie pan. Heat the oil in a large frying pan over medium-high heat until hot but not smoking. Dredge the chicken through the flour and place gently in the pan. Cook the chicken for 7-8 minutes until golden brown. Flip the chicken and cook for an additional 7-8 minutes until browned and cooked through. Remove the chicken to a plate.
  2. Saute the onion with the wine and, when the onion is soft, add the chicken broth. Reduce the heat to low and let the sauce simmer for about 5 minutes. Turn the heat off and let the sauce cool for a couple of minutes, and then gently add the yogurt or sour cream, stirring well. Turn the heat to low and add the chicken back into the pan. Cook for 5-10 minutes until the chicken is warmed through.

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