After 10 days in warm, sunny Arizona, we arrived back in Colorado just in time for a blizzard. The thermometer is at 28 and falling. While the snow accumulates outside, I’m craving something warm and comforting to fill up my insides. Tonight I’m making this Chicken Paprika, with wide noodles, steamed broccoli and lots of hot tea.
- 1 3-lb. chicken or 4 boneless skinless half breasts
- Meat tenderizer
- ½ C flour or fine French bread crumbs
- 2 Tbsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. black pepper
- ½ tsp. ginger 1 tsp. basil
- ½ tsp. nutmeg
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- ¼ C sherry
- 2 tsp. Worcestershire sauce
- 1 tsp. chicken stock base
- ¼ lb. sliced mushrooms
- 1 C low-fat sour cream
- Wide noodles, cooked & drained
If using whole chicken, cut in pieces. Sprinkle chicken generously on all sides with tenderizer.
Mix flour or bread crumbs, herbs and spices. Use to coat chicken.
Heat butter and oil in skillet. Brown chicken.
Combine sherry, Worcestershire sauce, stock base. Pour over chicken. Add mushrooms. Cover and simmer 45 min. or until tender.
Remove chicken to serving platter. Blend sour cream with drippings in skillet; stir 2 – 3 minutes until sour cream is heated but do not allow it to boil. Pour sauce over the chicken; sprinkle with additional paprika.
Serve over noodles.
My friend Linda adds chopped tomatoes to hers. Since her mom’s family emigrated from Hungary, I expect she really knows what she’s doing.