Chicken Paprikash Skillet Food

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

CHICKEN PAPRIKASH

Steps:

• Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
• When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
• Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
• Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
• Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
• Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
• Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.

CHICKEN PAPRIKASH SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 min. Add paprika; cook and stir 1 min.
• Add water and Shell Macaroni; stir. Bring to boil; cover. Simmer on medium-low heat 12 min. or until Shells are tender and most of the water is absorbed.
• Stir in Cheese Sauce and sour cream; cook 5 min. or until heated through, stirring occasionally.

CHICKEN PAPRIKASH

Steps:

• Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
• Add chicken pieces; shake to coat.
• Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
• Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
• Remove from skillet.
• Add onion; cook until tender.
• Reduce heat to low.
• Stir in chicken broth, sour cream and remaining paprika; mix well.
• Cook until just heated through.

CHICKEN PAPRIKASH

Steps:

• Saute onion and garlic in oil.
• Add chicken; brown on all sides. Add broth (or water and bouillon cubes) and 2 teaspoons or so paprika. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first. Remove all chicken; keep chicken warm while preparing sauce.
• Mix flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot - mix with sauce. Cook 1 minute without boiling. Taste for seasoning - add salt if necessary or more paprika. Return chicken pieces to the pot.
• Serve with buttered noodles or rice.

CHICKEN PAPRIKASH

Steps:

• Cook slowly 8 slices of Bacon in electric skillet until crisp and brown.
• Remove the bacon strips and add 1/4 cup of finely chopped onion.
• Cook Onion until transparent.
• Remove onion from skillet.
• Cut Chicken breast into serving size pieces of chicken.
• Cut 1 breast into thirds.
• In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
• Shake to mix ingredients.
• Place chicken in bag, shake to coat.
• Brown chicken in bacon grease.
• Reduce heat and add 2 cups of chicken stock or bullion.
• Cover pan and cook chicken until tender.
• In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
• Heat until mixture bubbles.
• Stir constantly.
• Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
• When throughly heated, low heat.
• Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
• When sauce and sour cream are mixed add crushed bacon and onion to sauce.
• Pour sauce over chicken in the skillet.
• Heat 3-5 minutes.
• Turn off heat and let it sit for 1 hour.
• Reheat before serving.
• Sprinkle with paprika.
• Serve over Spatzle.
• Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
• Add water to mixture to create a very thick batter that will break with a spoon.
• Drop small amounts of batter (spoon size) into boiling salted water.
• Boil gently for 5-8 minutes.
• Drain and toss with butter so they won't stick together.