Chicken Paprika

Chicken Paprika

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

Serves 4

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.

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