Posted in Braised, Main Courses, Poultry, Sauces, Slow Cook, Spices, Tips/Hints

Chicken Paprika


YouTube: https://youtu.be/e8ZyJpqvUMA

Serves 6

Estimated Values per serving:

Calories = 480                                              Fat = 4 grams

Ingredients:

Cooking Spray

1 T. olive oil

6 skinless/boneless chicken breasts

¼ cup flour

4 cups onions – thinly sliced

4 cloves minced garlic

2 tablespoons balsamic vinegar

1 cup dry white wine

2 cups fat free chicken broth

2 tablespoons tomato paste

1 cup chopped tomato

2 tablespoons paprika

1 teaspoon minced thyme leaves

1 bay leaf

1/4 cup fat free half and half

1 Tablespoon corn starch

1 package of yolk free noodles

Directions:

  1. Season chicken with salt and pepper and lightly coat with flour.
  2. Heat a sauté pan on medium high heat and spray with cooking spray. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
  3. Add onions to the pan and sauté, covered, for 15 minutes on medium heat until golden brown, stirring often.
  4. Add the garlic and cook 1 more minute.
  5. Add the vinegar and wine and scrape any pieces from bottom of skillet. Add chicken stock. Season with salt and pepper. Bring to a boil.
  6. Add the tomato paste, tomato, and paprika. Stir until well blended. Add the thyme and bay leaf.
  7. Add the reserved chicken pieces and cover. Simmer for 20 minutes.
  8. Whisk half and half and corn starch in a small bowl and then add to pan.  Continue to simmer another 10 minutes or until the chicken is tender.
  9. While simmering, cook egg noodles according to package directions.  Drain, rinse and transfer to a serving platter
  10. Transfer chicken to the serving platter.
  11. Pour sauce over chicken.

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