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Chicken and Paprika Cream
This spicy-creamy dish is special enough to serve to dinner guests. Try it with steamed vegetables and rice.
Serves: Serves 4
Ingredients:
- 2 TB. olive oil
- 11⁄2 lbs. boneless, skinless chicken breasts, each breast cut into three strips lengthwise (about 3⁄4-inch thick)
- 1 tsp. paprika
- 3⁄4 tsp. salt
- Pinch of pepper
- 1 cup fat-free chicken broth
- 1 tsp. paprika
- 1⁄2 tsp. salt
- 2⁄3 cup fat-free or low-fat sour cream
Directions:
- Heat oil in a large skillet over medium-high heat.
- Sprinkle chicken breasts with paprika, salt, and pepper. Cook chicken for eight minutes or until done, turning once.
- When chicken is done, remove to a serving plate and cover with foil to keep warm.
- Turn heat to high. Add chicken broth, paprika, salt, and more pepper to the skillet where chicken was cooked and heat to boiling.
- Cook for seven minutes (broth will reduce by approximately 3⁄4).
- Turn off heat and stir in sour cream.
- Arrange chicken slices on serving plates, pour sauce over, and serve.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
To order this book visit Amazon's website or call 1-800-253-6476.
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