SOUR CREAM CHICKEN PAPRIKA
Steps:
- You can leave breasts whole or cut them up, whatever your preference.
- In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock.
- Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
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Shanna Newton
[email protected]This recipe is a keeper! It's easy to make and the results are amazing.
Jutt Kasuri
[email protected]This was my first time making sour cream chicken paprika and it was a success! The chicken was juicy and the sauce was creamy and flavorful.
Rayden Smith
[email protected]I've made this dish several times now and it's always a hit! My friends and family love it.
Fati Wajhi
[email protected]This dish was easy to make and it turned out great! I will definitely be making it again.
Ahsaan Rajpoot
[email protected]This recipe was a bit too spicy for me, but I think that's because I used a little too much paprika.
Rana 1237
[email protected]I'm not a big fan of paprika, but this dish was surprisingly good! The sour cream mellowed out the paprika flavor and the chicken was cooked perfectly.
Sheri 22
[email protected]I made this dish for my family last night and they loved it! It was easy to make and the ingredients were easy to find.
Jacob Nielsen
[email protected]This dish was absolutely delicious! The chicken was so tender and juicy, and the paprika sauce was rich and flavorful.