CHICKEN WITH PAPRIKA CREAM
"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a thermometer reads 170°. Remove chicken; keep warm., In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired.
Nutrition Facts :
CREAMY PAPRIKA CHICKEN
This Creamy Paprika Chicken is comfort food at its best! Serve it over a bowl of egg noodles for a delicious and hearty family-friendly meal.
Provided by Dr. Sonali Ruder
Categories Entree Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Heat 1 ½ tablespoons oil in a large sauté pan over medium high heat. Season the chicken pieces with ¼ teaspoon salt and 1/8 teaspoon pepper and sprinkle them with flour. Toss to coat all of the pieces. Add the chicken to the pan in a single layer and cook without moving until golden, 3-4 minutes. Flip the pieces over and cook another 2-3 minutes on the other side (the chicken will finish cooking later in the sauce). Remove chicken from the pan.
- Whisk the tomato paste and chicken stock together in a bowl. Set aside.
- Heat the remaining ½ tablespoon oil in the pan and add the onion. Cook 2-3 minutes until it starts to soften and then add the garlic and mushrooms. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Add the chicken back to the pan along with the paprika and stir to combine well. Turn the heat up to high and add the sherry or wine (if using). Cook until reduced. Pour in the tomato paste and chicken stock mixture and season the sauce with the remaining ¼ teaspoon salt and 1/8 teaspoon pepper. Simmer a few minutes until the sauce starts to thicken and the chicken is cooked through. Turn the heat off and stir in the sour cream or yogurt.
- Serve the chicken over egg noodles. Sprinkle with parsley before serving.
Nutrition Facts : Calories 478 kcal, Carbohydrate 51 g, Protein 37 g, Fat 13 g, SaturatedFat 3 g, Sodium 489 mg, Fiber 4 g, Sugar 5 g, TransFat 1 g, Cholesterol 121 mg, UnsaturatedFat 9 g, ServingSize 1 serving
PAPRIKA CHICKEN WITH MUSHROOMS
There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.
Provided by MARLANA ADAMEK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
- Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 6.8 g, Cholesterol 91.3 mg, Fat 14.4 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 8 g, Sodium 138.5 mg, Sugar 3.2 g
CHICKEN AND RED WINE SAUCE
A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
Provided by Robin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g
CHICKEN WITH CREAMY PAPRIKA SAUCE
This is a great slow cooker recipe that doesn't require much preparation. Served with herb butter pasta and your meal is compete.
Provided by Audrey M
Categories Chicken
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced onion in bottom of slow cooker topped with chicken.
- Mix broth and paprika and pour over chicken.
- Sprinkle salt on top.
- Cook on low setting 7 to 8 hours or until chicken is done.
- With a slotted spoon, remove chicken from slow cooker and place on warm platter.
- Cover with alumnimum foil and place in preheated 200 degree oven.
- Pour pan drippings into small sauce pan and mix with cornstarch mixture.
- Heat until thickened about 10 minutes.
- Sir in sour cream.
- Pour sauce over chicken.
Nutrition Facts : Calories 160.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 295.2, Carbohydrate 6.9, Fiber 1.2, Sugar 1.1, Protein 27.9
CHICKEN SAUTE WITH MANGO SAUCE
Make and share this Chicken Saute With Mango Sauce recipe from Food.com.
Provided by Cyn2938
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat.
- Trim visible fat from chicken breasts.
- Combine flour, salt and pepper in a bowl, dredge each chicken breast in the flour mixture and place into skillet.
- Cook until no longer pink in center, 4 to 5 minutes on each side. Transfer to a plate and cover to keep warm.
- Add jalapeno, garlic and ginger to the pan, stirring until softened (1 to 2 minutes).
- Add broth and stir for an additional minute.
- Mix orange juice, brown sugar and cornstarch in a small bowl; add to the pan and stir until thickened (about 4 minutes).
- Stir in mango and cook until heated through (about 1 minute).
- Remove from heat and stir in lime juice. Spoon sauce over chicken and season with cilantro.
Nutrition Facts : Calories 255.6, Fat 5.3, SaturatedFat 1, Cholesterol 68.4, Sodium 234.7, Carbohydrate 22.2, Fiber 1.2, Sugar 12.4, Protein 29.3
PAPRIKA CHICKEN
A 15-minute paprika chicken recipe that uses on-hand ingredients for big flavor!
Provided by Kathryn Doherty
Categories Chicken Recipes in Under 15 Minutes
Time 15m
Number Of Ingredients 7
Steps:
- Mix paprika, poultry seasoning, salt and pepper in a small bowl.
- Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
- Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
- Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
- Squeeze the fresh lemon juice over the chicken and serve!
Nutrition Facts : Calories 316 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 656 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHICKEN SAUTE WITH PAPRIKA SAUCE
Make and share this Chicken Saute With Paprika Sauce recipe from Food.com.
Provided by Mom2Rose
Categories Chicken Breast
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat.
- Add chicken and sauté until cooked through, about 4 minutes per side.
- Transfer chicken to plate.
- Add remaining 1/2 tablespoon butter and onion to skillet.
- Reduce heat to medium.
- Cover and cook 5 minutes.
- Mix in 3/4 teaspoon paprika, then wine and cream.
- Boil until sauce thickens slightly, about 2 minutes.
- Return chicken and any juices to skillet; simmer to rewarm, about 1 minute.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 395.6, Fat 26.6, SaturatedFat 15.3, Cholesterol 152.7, Sodium 232.2, Carbohydrate 5.6, Fiber 1.1, Sugar 1.8, Protein 26.5
CHICKEN WITH PAPRIKA SAUCE
In this classic Hungarian dish, sweet paprika is used to season the chicken and again to flavor the creamy sauce.
Provided by Zanna_409104061
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into strips sized of your choosing.
- Toss chicken in a medium bowl with half the paprika, 1.5 teaspoons salt and a pinch of pepper.
- Heat 1 tablespoon butter in a large skillet over med. high heat.
- Add chicken, cook, tossing occasionally, until opaque throughout, 4-5 minutes.
- Transfer to plate.
- Heat remaining tablespoon butter and in the same skillet.
- Add onion, cook until browned and softened.
- Add remaining tablespoon paprika and stir, cooking, about 30 seconds.
- Add tomatoes and 3/4 cup water; cook until saucy.
- Return chicken to skillet.
- Stir in sour cream and cook until just heated through, without boiling.
- Season with salt and pepper, serve.
Nutrition Facts : Calories 274.9, Fat 13.8, SaturatedFat 7.9, Cholesterol 96.4, Sodium 137.9, Carbohydrate 8.4, Fiber 2.4, Sugar 3.2, Protein 29.5
CHICKEN WITH PAPRIKA SAUCE
Serve over cooked egg noodles tossed with a little butter and fresh or dried dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a medium bowl, toss chicken with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate.
- Heat remaining tablespoon butter in same skillet over medium heat. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
- Add tomatoes and 3/4 cup water; cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper; serve.
Nutrition Facts : Calories 317 g, Fat 12 g, Fiber 2 g, Protein 42 g
CHICKEN WITH PAPRIKA CREAM SAUCE
A recipe I found on a scrap of paper and changed to suit my family. My dh really likes this; I think the sauce is wonderful too!
Provided by Kaarin
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
- Remove chicken from skillet and cover to keep warm.
- Melt butter in same skillet and add onion, sauteing until translucent, not brown.
- Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
- Whisk in the sour cream until smooth and simmer 1-2 minutes.
- Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
- Add the chicken and cook until heated through and the sauce has thickened.
- Serve over egg noodles or mashed potates.
Nutrition Facts : Calories 281.9, Fat 15.3, SaturatedFat 7.5, Cholesterol 90.3, Sodium 757.6, Carbohydrate 5.7, Fiber 0.7, Sugar 1.2, Protein 29.4
CHICKEN WITH PAPRIKA AND KIDNEY BEANS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Combine the yogurt and tomato sauce in a small bowl and set aside. Heat the oil in a large skillet. Season the chicken all over with salt and pepper. Saute chicken, skin-side down first, until golden brown, about 2 minutes per side. Transfer chicken to a casserole, and cover to keep warm.
- In the same skillet, saute the onion until soft and clear, about 3 to 5 minutes, then add the garlic paste and the sugar, stir until dissolved. Stir in the paprika, vinegar, and cayenne. Add the yogurt-tomato sauce, and kidney beans. Bring mixture to a boil, then spoon over the chicken.
- Transfer casserole to oven and bake about 15 minutes. Serve hot.
CHICKEN PAPRIKAS
This is traditional comfort food of Austria and Hungary. Tender chicken is surrounded by a rich creamy sauce with paprika.
Provided by Lynn Clay @LavenderLynn
Categories Chicken
Number Of Ingredients 10
Steps:
- Chop chicken into 1" pieces and dry and dust lightly with flour.
- Heat a large skillet over medium heat until it is hot.
- Melt 1/4 C butter. Add chicken, paprika, salt and pepper, and saute until the chicken is lightly browned. Remove chicken from pan and tent chicken in the pan.
- Add remaining 1 T butter to pan and saute onions until they are translucent.
- Return chicken to pan. Add chicken broth, wine, and gently simmer over low heat until chicken is cooked through.
- Remove chicken from pan and tent loosely with foil
- Stir 2 T of flour into the pan and boil until the sauce has thickened to your taste.
- Add sour cream and return chicken to the pan and coat with the sauce.
- Serve with spaetzle or egg noodles.
CHICKEN BREAST IN SPANISH PAPRIKA RECIPE
Steps:
- This chicken recipe makes approximately eight servings as a tapa or four servings as a first course.
- Pat the chicken breasts dry. Cut the chicken breasts in half. Pour flour into a paper or plastic bag and add 1 tsp. of salt. Place several pieces of chicken into the bag and shake it to coat them. Repeat until all pieces of chicken are coated in flour.
- Pour approximately 1/4-inch of olive oil into a large frying pan and heat on medium. Brown the chicken on both sides, then set them aside for later.
- Finely chop the onion. Remove the stem, seeds, and membrane, then finely chop green pepper. Pour the olive oil into a medium frying pan and sauté vegetables on low heat until onions are translucent and peppers are soft. In the same frying pan, raise heat to medium and add flour. Fry flour, stirring constantly. Slowly add chicken broth while continuing to stir until sauce thickens. If necessary, add more flour to thicken. Add paprika and salt and continue to stir.
- Pour mixture into a bowl and process with a stick blender until sauce is smooth. Alternately, whirl in food processor.
- Return chicken breasts to the frying pan and pour the sauce over chicken. Simmer until chicken is fully cooked, about five to seven minutes. Serve with fried potatoes, pasta or rice.
Nutrition Facts : Calories 545 kcal, Carbohydrate 20 g, Cholesterol 105 mg, Fiber 3 g, Protein 36 g, SaturatedFat 8 g, Sodium 660 mg, Fat 35 g, ServingSize 4-8 Portions (4-8 Servings), UnsaturatedFat 25 g
CHICKEN SAUTé WITH PAPRIKA SAUCE
Categories Milk/Cream Chicken Onion Sauté Low Carb Quick & Easy White Wine Bon Appétit
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 6
Steps:
- Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Add remaining 1/2 tablespoon butter and onion to skillet. Reduce heat to medium. Cover and cook 5 minutes. Mix in 3/4 teaspoon paprika, then wine and cream. Boil until sauce thickens slightly, about 2 minutes. Return chicken and any juices to skillet; simmer to rewarm, about 1 minute. Season with salt and pepper and serve.
CHICKEN SAUTé PROVENçALE
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saut$amp;eacute; until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.
CHICKEN PAPRIKAS WITH NOODLES
Provided by Helena Seefranz
Categories Chicken Tomato Sauté Spice Winter Sour Cream Gourmet New Jersey
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
- Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
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- Melt 2 tablespoons of butter in a large skillet (I used cast iron skillet) over medium high heat and cook on the first side for about 3 minutes. Flip, and turn the heat down to medium and cook for another three minutes. Remove and set chicken aside on separate plate.
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