Today we are talking dinner. Even when it’s hot outside we sometimes crave comfort food. For me, today I was thinking about my grandmother’s paprikash. Slow cooked chicken on the bone simmered in a broth filled with onions and paprika and then made creamy with sour cream. Served next to some macaroni or egg noodles and you have the food of my childhood. I wanted this taste. I did not, however want the four hour time period it takes to achieve it. So I decided to make a short cut version and this is what I am sharing with you. This is just as satisfying. It may not taste exactly like the four hour version, but it hits the spot and makes you happy!
This starts out with some boneless skinless chicken cutlets that are dredged in seasoned flour and browned in some oil and butter. I like to set these aside and then sautee up the onion and paprika. It is important to cook the dry paprika to activate the natural oils and bring out the full spectrum of flavor that it has to offer. Then chicken broth and the chicken goes back in for a nice warm bath.
This is simmered for five to ten minutes and then turned off. Now for the good stuff. Mixing together some sour cream and flour and tempering that with a couple ladles full of hot broth from the skillet, we can make a liason to add back to the pan that will not turn into a curdled mess. Stir that in and as you stir it will thicken to perfection.
Rada Handy Stir:
No need to simmer longer, this is ready to eat. I served mine with elbow macaroni and home canned green beans. This made a delicious and satisfying meal for four plus enough leftovers for another full dinner for four. So cook once and eat twice! I love a meal that will do that for you.
If you don’t like to keep the leftovers for later in the week, freeze them and bring them out on a night when you are just too tired to deal. Heat this up and pony up to a delicious home cooked meal that takes no effort at all!
I hope you give this quick chicken paprika skillet a try sometime soon and I hope you love it!
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