SWEET PAPRIKA CHICKEN
My family enjoys this recipe made with sweet paprika as it isn't hot and it is really creamy. Recipe is from the 2002 Milk Calendar and I make it often. Spanish paprika is sweet which I buy at the bulk food store. I have used canned chopped tomatoes in place of plum.
Provided by mrsrexy
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large non-stick pan, add onion and cook for 2 minutes on medium-high heat.
- Add paprika and cook, stirring, for 2 more minutes.
- Sprinkle chicken with salt and pepper, add to pan.
- Brown each side.
- Reduce heat to medium; whisk 3 tsp of the flour into the milk and pour into the pan; stir and bring to a simmer.
- Reduce heat to medium-low, cover pan and simmer for 10 minutes.
- Stir in red or green peppers and tomatoes, cover and simmer for 10 minutes or until chicken is no longer pink.
- Cook pasta, drain.
- Remove chicken to plate.
- Reduce heat to low.
- Whisk remaining 1 tsp of flour into sour cream, whisk into tomato mixture and cook for 1 minutes, while stirring.
- Pour over chicken; serve over pasta.
- (Or mix sauce with pasta and serve with chicken.).
Nutrition Facts : Calories 776.8, Fat 32.1, SaturatedFat 11.6, Cholesterol 124.7, Sodium 731.8, Carbohydrate 79.3, Fiber 5.6, Sugar 5.2, Protein 41.6
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