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Chicken paprika

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Ingredients/Components

boneless, skinless chicken thighs - 8 item
Salt and pepper to taste - 1 item
Tbsp paprika - 2 item
flour - 1 item
Tbsp butter - 2 item
Tbsp light olive oil - 1 item
large onion, diced - 1 item
oz mushrooms, sliced - 8 item
C chicken broth - 1/2 item
C sour cream or plain yogurt - 1/2 item

How to make chicken paprika:

In a large Ziploc bag, shake chicken pieces in salt, pepper, paprika and flour until well coated.

Heat butter and olive oil in large skillet over medium heat. Saut?� onion and mushrooms until soft. Push vegetables up the sides of the pan and add chicken to the bottom of the skillet. Brown chicken on both sides. Cover skillet and simmer 30 minutes. Uncover and continue to simmer until chicken is tender. Remove chicken from the pan.

Stir in 1 Tbsp of flour and any remaining paprika into pan drippings. Slowly add chicken broth and cook until sauce thickens, stirring constantly. Reduce heat and stir in sour cream. Heat through, but do not boil.

Return chicken to pan, heat through, and serve over rice or egg noodles.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.7

Average rating: 3.7, total votes: 6

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Related ingredients:

flour, butter, chicken, cut up, chicken breast halves, boneless chicken breasts, boneless, skinless chicken breasts, boneless skinless chicken, boneless, skinless chicken thighs, whole chicken breasts, boiled and cooled, roaster chicken