Paprika Chicken With Cannellini Beans Quick Easy Food

PAPRIKA CHICKEN

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!

PAPRIKA CHICKEN WITH CANNELLINI BEANS, QUICK & EASY

Steps:

• Heat oil in a large pan.
• Sprinkle chicken with paprika and fry about 8 min, skin side down or until crisp, Turn chicken over and cook 5 mins (if using diced chicken just saute till golden) Remove from pan and keep warm.
• Add onion, garlic and chorizo to pan and cook 5 mins,.
• Stir in tomatoes, beans stock and wine.
• Return chicken to pan and bring to the boil, reduce heat and simmer 2-3 mins, ( a bit longer if you want the sauce reduced more).
• Season to taste if you like.
• Add lemon juice and parsley and serve.

PAPRIKA CHICKEN WITH MUSHROOMS

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 low heat.
• Add the chicken breast, cover and cook over medium heat 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.

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
• In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
• Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
• Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
• Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.