Sour Cream Chicken Paprika |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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!! Ingredients:
4 boneless skinless chicken breast halves |
1 1/2 tablespoons vegetable oil |
1 1/2 tablespoons butter |
1 cup chopped onion |
2 tablespoons paprika |
1/2 teaspoon salt |
2 cups chicken stock |
8 ounces sour cream |
1 teaspoon flour |
Directions:
1. You can leave breats whole or cut them up, whatever your preference.
2. In a large skillet, fry chicken in oil until cooked through and juices run clear.
3. Remove chiken from skillet and set aside.
4. Add butter and onion to skillet.
5. Saute onion until translucent, not brown.
6. Add paprika and salt and stir.
7. 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.
8. (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).
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