Paprika Chicken – for 2 or more

Here’s an easily adjustable recipe for bone-in chicken pieces. I made it with chicken breasts only as I was only cooking for two but it would be equally good with a cut-up chicken or just your favorite parts. I’m listing my approximate measurements for 2 bone-in breasts and a lot of soupy sauce that tasted delicious on the rice I made at the same time. Adjust accordingly to fit the number of pieces you’re cooking.

Chicken Paprika

This easy chicken paprika goes great with rice or noodles.

  • 2 bone-in chicken breasts
  • 3 Tablespoons butter
  • 1/4 cup flour
  • 3 Tablespoons paprika
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 Tablespoons sour cream

Melt the butter in a deep skillet large enough to hold your chicken in a single layer.

Salt the chicken pieces. Mix the flour and paprika together, then roll the chicken in it until well coated.

Brown the chicken in the butter, turning frequently and moving around in the pan so it's evenly browned, about 10 minutes.

Add the milk to the pan. You basically want enough liquid to cook the chicken in so adjust as necessary. Bring the liquid to a simmer. Cover and cook for 30-40 minutes at a slow simmer, until cooked through.

Turn the heat off and stir in the sour cream. Serve with rice or noodles and a simple side dish of vegetables.

 

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  1. Is this the same recipe for chicken paprecesh?? sound like it. except a wine was used to finish the cooking.

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