Recipe Search
Chicken Paprika
Pan cooked chicken flavoured with paprika and cream served with rice
Ingredients
4 chicken breasts
2 tablespoons oil
1 large onion, chopped
2 teaspoons paprika
1 tablespoon Edmonds plain baking flour
1/2 cup chicken stock
250 g pot sour cream or 300 ml cream
1 tablespoon lemon juice salt
black pepper
Method
Remove skin and fat from chicken
Heat oil in a large frying pan
Add chicken and quickly brown on all sides
Remove from pan and set aside.
Add onion and cook until clear.
Stir in paprika and cook for 30 seconds.
Stir in flour and cook, stirring, for 1 minute
Gradually add stock, stirring constantly
Bring to the boil
Return chicken to pan
Cover, reduce heat and simmer gently for 15 minutes
Stir in sour cream
Continue cooking gently for a further 10 minutes or until juices run clear when tested
Add lemon juice.
Season with salt and pepper to taste
Serve with rice
Serves 4
Buy Chicken Recipe Books Online Edmonds Classic Cookbook, all your favourite cook books Recipe and cooking books