Boneless Chicken Paprikash
When I need to put dinner on the table fast, I often turn to Boneless Chicken Paprikash. It comes together fast. It also freezes well and tastes delicious. You can serve it with pasta or if you are feeling generous you can make delicious home made flour dumplings/ Spaetzle, all in about 30 minute or less.
Boneless Chicken Paprikash ( 4 servings)
about 1lb (1/2kg) chicken breast, boneless
1 to 2 tsp kosher salt
2tsp sweet red paprika (Hungarian Sweet Paprika)- Wegmans also carries it.
1/2tsp freshly ground pepper
1 1/2 cup (360ml)whipping cream (Make it lighter : 1 cup chicken broth(240ml), 1/2cup(120ml) whipping cream)
1tbl flour
2bay leaves
1 cup onion , diced
- Cut meat into chunks. Season with 1/2 tsp salt and 1/4tsp pepper. Set aside.
- Heat 1tbl olive oil in the skillet, add onions, cook on medium heat until soft and translucent, about 10 minutes.
Add meat, increase to medium high heat, stir frequently, cook for 2 minutes until most of the meat turns white.
Remove from the heat, let sit for 30 seconds. Stir in paprika and flour, season again with pepper and salt.
Pour in cream, stir. Add bay leaves. Bring to simmer, simmer for about 8-10 minutes. Liquid will thicken. Add 1/4 tsp fresh lemon juice, stir well, remove bay leaves. - Serve with rice, pasta or flour dumplings (Spaetzle Recipe)
More Delicious Chicken Recipes
Herbed Honey Lemon Chicken
Chicken Bacon Meatballs
Roasted Chicken Green Bean Sandwiches
