Creamy Paprika Sauce Recipe

Chicken and Spinach in Creamy Paprika Sauce

WEBJan 17, 2018 · Making Creamy Sauce: Melt 1 tablespoon of butter in the now empty skillet. Add garlic and cook stirring frequently about 2 …

Rating: 4.4/5(271)
1. Cooking Chicken: Season the chicken with salt, pepper and paprika, rubbing it evenly over both sides.
2. Melt 2 tablespoons of butter in a large skillet (I used cast iron skillet) over medium high heat and cook on the first side for about 3 minutes. Flip, and turn the heat down to medium and cook for another three minutes. Remove and set chicken aside on separate plate.
3. Making Creamy Sauce: Melt 1 tablespoon of butter in the now empty skillet. Add garlic and cook stirring frequently about 2 minutes. Add flour using a sifter until well mixed. Add wine next and cook for 1-2 minutes to allow alcohol to evaporate.
4. Stir in chicken broth, heavy cream and lemon juice. Add salt and paprika. Mix well. Simmer for 2 minutes. Taste the sauce and adjust seasoning (if necessary) at this point.

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Creamy Paprika Chicken The Foodie Physician

WEBMar 1, 2023 · Step 4 - Add the garlic and mushrooms. Cook until tender, 4-5 minutes. Step 5 - Add the chicken back to the pan along with the …

1. Heat 1 ½ tablespoons oil in a large sauté pan over medium high heat. Season the chicken pieces with ¼ teaspoon salt and 1/8 teaspoon pepper and sprinkle them with flour. Toss to coat all of the pieces. Add the chicken to the pan in a single layer and cook without moving until golden, 3-4 minutes. Flip the pieces over and cook another 2-3 minutes on the other side (the chicken will finish cooking later in the sauce). Remove chicken from the pan.
2. Whisk the tomato paste and chicken stock together in a bowl. Set aside.
3. Heat the remaining ½ tablespoon oil in the pan and add the onion. Cook 2-3 minutes until it starts to soften and then add the garlic and mushrooms. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Add the chicken back to the pan along with the paprika and stir to combine well. Turn the heat up to high and add the sherry or wine (if using). Cook until reduced. Pour in the tomato paste and chicken stock mixture and season the sauce with the remaining ¼ teaspoon salt and 1/8 teaspoon pepper. Simmer a few minutes until the sauce starts to thicken and the chicken is cooked through. Turn the heat off and stir in the sour cream or yogurt.
4. Serve the chicken over egg noodles. Sprinkle with parsley before serving.

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