Views from a Latah Kitchen Table

Friday, July 07, 2006

Chicken Paprikash

I received my Penzey’s spice delivery a few days ago so I decided to make Chicken Paprikash served over egg noodles. I love the taste of fresh paprika.

Chicken Paprikash

1 whole boneless, skinless chicken breast, cut into strips about 1/2 inch wide
salt and pepper
2 T Hungarian sweet paprika
2 tsp. Hungarian sharp paprika
2 T.olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 14 1/2 can diced tomatoes, drained
½ C. white wine
1 cup low fat sour cream

Season chicken with 1 tsp. sweet paprika, salt and pepper. Heat nonstick pan and add half the olive oil. Saute chicken until cooked through and barely browned. Use slotted spoon and transfer chicken to plate. Add rest of olive oil to pan and add onion and garlic. Saute until just starting to soften, about 4 minutes. Add all the rest of paprika, saute 30 seconds. Add tomatoes and cook about 2 minutes. Add wine and turn up heat to high and boil about 5 minutes. Mix in chicken and any juice from plate. Reduce heat to low again and stir in sour cream. Simmer until just heated through (do not boil).


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