Paprika Chicken With Sour Cream Gravy Food

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Steps:

• In a ziploc baggie, combine flour and seasonings.
• Add chicken and shake to coat.
• Melt butter in a large skillet.
• Brown chicken in butter, about 4 minutes per side.
• Add soup and onions to skillet.
• Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
• Stir in sour cream.
• Serve with mashed potatoes or rice.

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Steps:

• Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.
• Heat the olive oil in a large skillet or sauté pan.
• Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper.
• Brown the chicken breasts in the hot oil.
• Spread the sliced onions across the bottom of the prepared baking dish. Arrange the chicken on top of the onions and sprinkle the breasts evenly with the paprika.
• Pour the broth over the chicken.
• Bake it for 45 to 55 minutes or until the chicken breasts register at least 165 F on an instant-read thermometer.
• Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
• Skim the fat from the juices remaining in the baking dish, then strain the liquid or put it through a gravy separator.
• Put the strained juices in a saucepan (or use the baking dish if it is safe for the stovetop). Bring the liquids to a boil over medium-high heat. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid and concentrate the flavors.
• Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened. Do not let it boil.
• Serve the gravy with the chicken. If you prefer skinless meat, simply pull the skin off and discard it before you top the breast with gravy.

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
• Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

PAPRIKA GRAVY

Steps:

• Heat a 5-quart heave stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with salt and pepper. Cover and simmer for 30 minutes.
• In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with the whisk.
• Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes.
• Strain the gravy and discard the solids -- or lumps, if you have any.

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Steps:

• Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
• Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.
• Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream.

CHICKEN 'N' DUMPLINGS WITH SOUR CREAM GRAVY

Steps:

• In a large resealable plastic bag, combine the flour, 2 teaspoons of paprika and salt; add chicken, a few pieces at a time. Seal bag and toss to coat. In a Dutch oven, brown chicken in butter, a few pieces at a time. Remove and set aside. , In the same pan, saute the celery, onion and green pepper until tender. Add the broth, chicken and remaining paprika. Cover and simmer for 45 minutes or until chicken juices run clear. Remove chicken to a serving platter and keep warm. , For dumplings, combine the flour, baking powder and salt. Beat egg and milk; stir into flour mixture and mix well. Drop dough, 2 tablespoonfuls at a time, into simmering broth. Cover and simmer for 10 minutes. Remove dumplings to a serving dish and keep warm. , For gravy, combine cornstarch and water; stir into broth. Bring to a boil; cook for 2 minutes. Reduce heat; add sour cream and parsley. Serve with chicken and dumplings.

CHICKEN PAPRIKA IN SOUR CREAM GRAVY IN AN INSTANT POT RECIPE - (4.4/5)

Steps:

• Add butter to Instant Pot, turn to saute' until hot. Mix flour, salt, pepper and paprika on a plate. Dip chicken breasts in seasoned flour, coating well. Add chicken to cooker, lightly browning on both sides. Using tongs, remove chicken from pot. Add onion and cook/stir until translucent; add garlic and cook for 1 minute. Return chicken to pot and pour chicken broth to cover. Lock lid, set to high, and cook 8 minutes. Let pressure release naturally 10 minutes before quick releasing remaining pressure and safely removing the lid. Use tongs to set aside chicken breasts. Make sauce by using saute' setting on high with the lid off, and wait until cooking liquid is simmering. Thoroughly combine sour cream and cornstarch, then slowly stir into simmering liquid until fully integrated and sauce is creamy and thick. Salt and pepper to taste. Pour some sauce over chicken and serve topped with parsley and a pinch of paprika. Excellent over rice. This is from Bob Warden's "Slow Food Fast" book.