Paprika Chicken Stroganoff Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Steps:

• melt butter in large pan, add mushrooms and saute,
• add poached, shredded chicken and tin of tomatoes, cut up.
• Stir in next three ingredients and bring to boil.
• reduce heat to low for 5 minutes to allow flavors to mellow.
• just before serving, stir in sour cream. serve over buttered noodles.

Steps:

• Sprinkle 1 T. paprika over cut-up raw chicken pieces.
• In large skillet, heat 2 T. oil over medium to medium-high heat. Add chicken to skillet and stir-fry about 5 minutes or until chicken is no longer pink. Remove chicken from skillet and set aside.
• While chicken is cooking, cook noodles according to package directions.
• Add remaining oil and onion to skillet and stir-fry until lightly brown.
• Return chicken to skillet and add water, remaining paprika, bouillon and pepper, stirring to combine.
• Add sour cream into skillet. Stir and simmer just until mixture is heated through. Serve over cooked noodles.

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Steps:

• Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):.
• Mix the salt, nutmeg and flour together.
• Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
• Mix the milk and water together and slowly add to the flour mixture to make a thick batter.
• Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
• Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
• Repeat with the other half of the batter.
• When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).
• Make the chicken:.
• Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
• Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
• Remove chicken to a platter and set aside.
• Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
• Add bell peppers and mushrooms and cook for another 3 to 4 minutes.
• Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.
• Add the sour cream and mix well.
• Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.
• Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.