Baked Chicken Paprika
This recipe combines the subtle flavors of chicken and paprika with the stronger flavors of onion rings and tomato juice, and pulls it all together with a refreshing sour cream sauce.
Serves: 4 servings
- 4 bone-in skinless chicken breast halves (about 8 ounces each)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium-large Spanish onion, sliced and separated into rings
- 1 tablespoon ground paprika
- 1/4 cup plus 2 tablespoons tomato juice
- 2 teaspoons cornstarch
- 2 teaspoons chicken broth
- 1/2 cup nonfat or light sour cream
- Rinse the chicken with cool water, and pat it dry with paper towels. Place the garlic powder, salt, and pepper in a small bowl, and stir to mix well. Rub both sides of the chicken with the spice mixture.
- Coat a large nonstick oven-proof skillet with nonstick cooking spray, and preheat over medium-high heat. Place the chicken in the skillet, and cook for about 2 minutes on each side, or until nicely browned. Transfer the chicken to a plate, and set aside.
- Arrange half of the onion rings over the bottom of the skillet, and sprinkle with 1 teaspoon of the paprika. Pour the tomato juice over the onions, and arrange the chicken over the onions. Sprinkle 1 teaspoon of the remaining paprika over the chicken, top with the remaining onion rings, and sprinkle with the remaining paprika.
- Cover the skillet tightly with aluminum foil, and bake at 350°F for 40 minutes. Remove the foil, and bake uncovered for 20 additional minutes, or until the chicken is tender and no longer pink inside. Transfer the chicken and onions to a serving platter, and cover to keep warm.
- Measure the pan juices; there should be 1 cup. Adjust the amount if necessary by adding chicken broth, and return the juices to the skillet.
- Place the cornstarch and chicken broth in a small bowl, and stir to mix well. Add the mixture to the skillet. Stir the sour cream, and add it to the skillet mixture, whisking until smooth.
- Place the skillet over medium heat, and cook, stirring constantly, for about 2 minutes, or until the mixture is thickened and bubbly. Transfer the sauce to a warmed gravy boat or pitcher, and serve hot with the chicken. Serve with noodles or brown rice, if desired.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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