Chicken In Sour Cream Paprika Sauce Recipes

Steps:

• You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
• Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Steps:

• In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a thermometer reads 170°. Remove chicken; keep warm., In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired.

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
• In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.

Steps:

• To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
• Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
• Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
• Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Lightly dust chicken chunks with some flour- just enough to coat.
• Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
• Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
• Remove from pan using a slotted spoon and set in a covered dish to keep warm.
• Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
• Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
• Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
• Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
• Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
• Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.

Steps:

• Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
• Secure the cover onto the slow cooker and cook on Low for 8 hours.

Steps:

• You can leave breats whole or cut them up, whatever your preference.
• In a large skillet, fry chicken in oil until cooked through and juices run clear.
• Remove chiken from skillet and set aside.
• Add butter and onion to skillet.
• Saute onion until translucent, not brown.
• Add paprika and salt and stir.
• Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.
• (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).

Steps:

• Form chicken into 4 oval patties about 1/2" thick. Dredge patties in flour, then egg, then bread crumbs, gently pressing breadcrumbs on. Place on a rack and chill in refrigerator for about 30 minutes or 15 minutes in a blast chiller.
• Combine about 1 tablespoon vegetable oil and 1 tablespoon butter in a saute pan. When bubbly, add breaded chicken patties. Saute until golden. Flip. Saute until golden. Remove to an oven safe dish. Add more butter and oil if needed during sauteing. Finish cooking patties in a 350 degree oven for about 10 minutes. Test with a meat thermometer for doneness. Meanwhile, make the sauce.
• For sauce:.
• Make a roux with the butter and flour in a small saucepan. Allow to bubble gently over low heat, about 2 - 3 minutes, stirring constantly with a wire whisk. Add paprika, thyme, chicken stock, heavy cream, cognac or sherry and lemon juice, whisking constantly. Allow the mixture to come up to a boil, reduce heat and allow to thicken, about 2 - 3 minutes. Thin if needed with additional chicken stock. Remove from heat. Add sour cream and blend thoroughly. Keep warm, but do not allow to boil.
• Place cutlets on a bed of cooked egg noodles, pour sauce over all and serve.

Steps:

• Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
• Remove chicken from skillet and cover to keep warm.
• Melt butter in same skillet and add onion, sauteing until translucent, not brown.
• Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
• Whisk in the sour cream until smooth and simmer 1-2 minutes.
• Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
• Add the chicken and cook until heated through and the sauce has thickened.
• Serve over egg noodles or mashed potates.

Steps:

• Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat oil in a large saucepan over medium heat. Add chicken; cook and stir until juices run clear, 8 to 10 minutes.
• Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth.
• Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan; stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley; cook over medium heat until sauce thickens, about 5 minutes.
• Stir mushrooms into the sauce; add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.

Steps:

• In a medium bowl, toss chicken with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate.
• Heat remaining tablespoon butter in same skillet over medium heat. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
• Add tomatoes and 3/4 cup water; cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper; serve.

Steps:

• In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

Steps:

• Cut chicken into strips sized of your choosing.
• Toss chicken in a medium bowl with half the paprika, 1.5 teaspoons salt and a pinch of pepper.
• Heat 1 tablespoon butter in a large skillet over med. high heat.
• Add chicken, cook, tossing occasionally, until opaque throughout, 4-5 minutes.
• Transfer to plate.
• Heat remaining tablespoon butter and in the same skillet.
• Add onion, cook until browned and softened.
• Add remaining tablespoon paprika and stir, cooking, about 30 seconds.
• Add tomatoes and 3/4 cup water; cook until saucy.
• Return chicken to skillet.
• Stir in sour cream and cook until just heated through, without boiling.
• Season with salt and pepper, serve.