Chicken Paprikash is a nice twist on the usual sautéed chicken. Tender slices of chicken, onions, and peppers in a creamy paprika seasoned sauce are served over hot cooked noodles.
Chicken is probably the most often cooked meat based protein at my house so I am always looking for new chicken recipes. If they are easy and can be cooked in a skillet those attributes make the recipes even better.
This month for The Secret Recipe Club I received the blog Searching for Spice. Corina is the cook behind the blog and like me she tends to enjoy new spices in cooking. She is also an international blogger based in the United Kingdom. Getting non American bloggers is both fun and challenging.
I try at least one new chicken recipe every couple of weeks so when I saw Corina’s recipe for Chicken Paprikash with Homemade Tagliatelle I decided to give it a try minus the homemade noodles.
This chicken paprikash recipe will be a staple in my house from now on.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breast, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves minced garlic
- 1 1/2 Tablespoons paprika
- 1 1/2 cup chicken broth
- 3/4 cup heavy cream or half and half
- 1 Tablespoon cornstarch
- Hot cooked noodles for four
- Heat the oil in a large skillet over moderate heat
- Add the chicken and season with a pinch each of salt and pepper
- Brown the chicken on both sides and add the onions, peppers, garlic and paprika
- Cook for several minutes, stirring occasionally, until the vegetables soften
- Pour in the broth, bring to a boil, then reduce heat and simmer for ten minutes
- Add the cream to the skillet and simmer for five minutes
- Whisk the cornstarch with two tablespoons of water and stir into the sauce
- Cook until thickened slightly
- Serve over hot cooked noodles
This post may be linked to these fabulous blogs as well as Weekend Potluck