Everyone needs some quick meal ideas and this one is loaded with spice and flavor. Hot paprika provides the spice and heat and a touch of cream or half and half and a little light sour cream finishes off the sauce. Easy to put together from staples in the house, this is a dish that is comforting, full of flavor and not your everyday entree.
Chicken Paprika – By Debra Crawford
2 – Large Boneless, Skinless Chicken Breasts, Sliced into 1/4″ Thin Strips about 1″ long
2 – Tablespoons of Olive Oil
1 – Medium Yellow Onion, Halved and Sliced
2 – Tablespoons Hot Dry Paprika (make sure you get the hot variety and not sweet or smoked)
1 – Teaspoon Salt
1/2 – Teaspoon Freshly Ground Pepper
2 – Cloves Garlic, Minced
1 – Cup Half and Half
1/2 – Cup White Wine
1/2 – Cup Light Sour Cream
1 – Pound, Egg Noodles, Prepared Al Dente to Package Directions
Cook egg noodles, drain and toss lightly with a little olive oil to prevent them from sticking to each other. Set aside.
In a large fry pan, heat the oil and then add the chicken breast pieces. Saute for a couple of minutes, then add the onion, salt, pepper and 1 tablespoon of the paprika. Saute until onion begins to soften, about 2 minutes. Add garlic and cook until chicken is just done, approximately 2 minutes more, depending on your slice thickness. Taste for spice level and add more paprika as desired. I like it spicy so I go for the 2nd tablespoon of paprika. Mix thoroughly, then deglaze the pan with 1/2 cup white wine. Add cream or half and half, reduce to simmer and simmer for approximately 3 – 4 minutes, until flavors come together. Add sour cream, more cream if needed and heat through.
Serve over cooked egg noodles, garnish with fresh parsley.