Nov 5, 2010

Quick Chicken Paprikash


Chicken Paprikash (Paprika Mushroom Sauce) Served Over Spaetzle Noodles
I forgot to take a photo, so I will post one the next time I make this. The hubby loved it and the kids thought it was delicious. My husband loves anything that resembles German Food, so this is a definite keeper.
1 package Boneless Skinless Chicken Breasts (Butterfly or slice in half to make thinner filets)
1 Tbsp Butter (to brown the chicken breast)
½ tsp Paprika
½ tsp Poultry Seasoning
¼ tsp Salt
Tiny Pinch Cayenne Pepper
½ tsp Garlic Powder
1 Can Beef Broth (or bullion with 1 cup water)
1 Can Cream of Mushroom Soup
1 Tbsp Butter
1/3 -1/2 Cup Sour Cream
1 tsp Paprika
Tiny Pinch Cayenne Pepper


Heat a deep skillet with 1 tbsp butter. Sprinkle chicken breasts with paprika, poultry seasoning, salt, cayenne pepper, and garlic powder. When pan is hot, place breasts into skillet. Allow to brown for about 3 minutes per side (Let them brown, don't keep moving them around). Remove chicken from pan and set aside. Add beef broth, cream of mushroom soup and butter to the skillet and stir well to incorporate and mix up the crud on the bottom. Add sour cream, paprika and cayenne pepper. Return chicken to skillet and simmer on low for 10 minutes. Serve over spaetzle dumplings or egg noodles.

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