Chicken Paprikash
h2Chef’s Note:/h2
pFor those of you that eat, and are bored with chicken, this could be THE dish for you. This is one of the chicken recipes I recommend cooking with the skin on and bone in. You DON’T have to eat the skin but it adds moisture to the dish and “softens” the flavors of the paprika. This works as well, maybe better with chicken leg quarters. /p
h2Ingredients/h2
ul
li½ tsp. powdered or ground garlic/li
li1 tbsp. sweet paprika/li
liSalt and pepper to taste/li
li¼ cup dry sherry or white wine or ¼ cup Chicken broth or stock/li
li2 tbsp. vegetable oil, divided/li
li2 tbsp. butter, divided/li
li2 chicken breast halves or leg quarters/li
li1 tbsp. butter/li
li1 shallot or 2 scallions, minced/li
li1/2 cup chicken broth or stock/li
li3 tbsp. sour cream/li
/ul
h2HOW TO PREPARE THE RECIPE:/h2
ol
liCombine chicken, garlic, paprika, salt, pepper, and sherry or chicken stock and 1 tbsp. of the oil in a bowl. Make sure to completely coat the chicken pieces./li
liMarinate for 45 minutes, but over night is better./li
liPat the chicken down and reserve the liquid./li
liSautee the chicken in the remaining oil and butter for 7-8 minutes on each side. Remove from the pan./li
liMelt remaining oil and butter in the pan./li
liAdd the shallots or scallions. Allow to wilt slightly./li
liAdd the reserved liquid to the pan plus ¼ cup chicken stock or broth and reduce by 1/3./li
liAdd the sour cream and stir to combine./li
liAdd the chicken pieces, lower the heat and cook 4-5 minutes more, turning to coat the chicken./li
liServe over “riced” or mashed cauliflower./li
/ol
h2Nutrition Information/h2
p2 Servingsbr /
Carbohydrates: 2 grams/p
piSource:a href=”http://www.thedecadentdiabetic.com/” Ward Alper, the Decadent Diabetic/a/i/p
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