SOUR CREAM CHICKEN PAPRIKA
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Provided by DEME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g
CHICKEN IN SOUR CREAM SAUCE
Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. -Jane Carlovsky, Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 317 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 1065mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
CHICKEN WITH SAVORY SAUCE
Enjoy chicken in a new way - a sweet and peppery array of flavors; herbs, mushrooms, currants wine and vinegar, all go into making this dish a superb entrée' for your dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium heat. Cook onions, rosemary, parsley, thyme, garlic and chili in oil 5 minutes, stirring frequently.
- Add chicken to skillet. Cook about 15 minutes, turning occasionally, until chicken is brown. Add mushrooms, 1/2 cup of the wine and the vinegar. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until about half of the liquid has evaporated.
- Pour remaining 1/2 cup wine over chicken; sprinkle with currants and salt. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and cook 5 minutes longer to crisp chicken.
Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg
CHICKEN IN SOUR CREAM PAPRIKA SAUCE
This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.
Provided by HeatherFeather
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 256.4, Fat 12.5, SaturatedFat 5.3, Cholesterol 92.6, Sodium 555.2, Carbohydrate 9.6, Fiber 1.2, Sugar 6.2, Protein 26.5
SAVORY CHICKEN PATTIES IN CREAMY PAPRIKA-SOUR CREAM SAUCE
This recipe comes from the New York Times International Cookbook, which was published in 1971. I recently rediscovered this cookbook languishing on my bookshelf. I had a note on this recipe from 1974 -- can you imagine? The original recipe bears the name of a Russian innkeeper who was famous for this dish, or so the recipe introduction says. Anyway, it's quite an elegant and delicious way to use humble ground chicken.
Provided by Jainagirl
Categories Poultry
Time 1h
Yield 4 patties, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 741.5, Fat 23.9, SaturatedFat 9.5, Cholesterol 206.5, Sodium 516.1, Carbohydrate 87, Fiber 5, Sugar 4.5, Protein 42.8
CHICKEN WITH PAPRIKA CREAM
"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
SOUR CREAM CHICKEN PAPRIKA
While my host parents are in Bali for a holiday, I tried to practice cooking most of night and I was looking for sour cream recipe last night. and I found lovely recipe in internet. It says chicken breast but I had only chiken thighs on hand so I used them instead chicken breast also, I added mushroom and sweet red pepper and served with rice. Chicken was nice and tender the sauce was nice and rich & goes really well with rice!!
Provided by tomoko matsunaga
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 413.4, Fat 25.3, SaturatedFat 12.1, Cholesterol 109.8, Sodium 603.7, Carbohydrate 13.3, Fiber 1.9, Sugar 4.1, Protein 33.1
SAVORY CHICKEN BREASTS
This is my favorite chicken recipe. It is delicious. My whole family loves it.
Provided by LEAGLE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
- Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 27.1 g, Cholesterol 124.7 mg, Fat 24.1 g, Fiber 1.2 g, Protein 40.9 g, SaturatedFat 12.6 g, Sodium 895.8 mg, Sugar 3.2 g
RANCH CHICKEN PATTIES WITH CREAMY CHEDDAR SAUCE
These are a great quick dinner with some steamed broccoli or green beans on the side. Most everything is from the pantry. To serve, place 2 patties on a plate and spoon sauce over. Garnish with chopped green onions if desired. Quick and easy!
Provided by sadiebea
Categories Meat and Poultry Recipes Chicken
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
- Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
- Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
- Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 34.9 g, Cholesterol 135.1 mg, Fat 27.8 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 12.6 g, Sodium 1318.6 mg, Sugar 1.2 g
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