Chicken Paprika

I've been making Chicken Paprika for over 20 years.  I learned the recipe in a college cooking class.  It isn't difficult to make and it is so delicious!  My Pickiest -Eater -Ever Son absolutely loves it!  I think you will, too.  Here's how to make it.

CHICKEN PAPRIKA

4 boneless, skinless chicken breasts

1 onion, cut into thin slices

3 TBS oil (olive, vegetable, canola, etc)

salt/pepper   

paprika

1 cup chicken broth

1/2 cup sour cream

Saute the onions in oil over medium heat, stirring occasionally, until golden brown.

Meanwhile, season chicken breasts with salt, pepper and paprika.

(I know, this is more than 4 chicken breasts, I made extra because my son will eat it for lunch the next day).

When the onions are golden, remove them from the skillet and set aside.

Brown the chicken on both sides over medium-high heat.

Add the chicken broth and return the onions to the skillet.

Bring to a boil, then reduce heat to a simmer.  Put a lid on the skillet and simmer, covered for 15-20 minutes (my chicken breasts were on the thin side, if you are using real thick ones simmer 20-25 minutes or until cooked through).

 Once it is done simmering, remove the chicken to a plate and tent with foil to keep warm.

Whisk the sour cream into the broth and onions until smooth.  Do not boil it!  It will curdle!  Just gently warm it through.

Whisk it until it is smooth.

Remove from heat once it's warm.  Spoon sauce over the chicken.  I always serve this with angel hair pasta.  The sauce is wonderful over the pasta!

See how easy that was?  You are definitely going to want to give this one a try.  Let me know what you think.

Herb Marinated Chicken Breasts

I heard on the radio today that Americans purchase 700 million pounds of chicken in the week leading up to July 4th.  That's a lot of chicken!  Since America loves it so much I thought I would share a really yummy chicken recipe to grill up this Independence Day (If you don't have a grill, don't worry, you can totally bake this in the oven).  This recipe makes 4-6 servings but it's really easy to double or triple if you're feeding a crowd.




HERB MARINATED CHICKEN BREASTS

1 handful each of basil, parsley and green onions (any herbs will do)
1/4 cup canola oil
2 TBS vinegar (red wine, white wine, whatever you have)
1 tsp salt
1/2 tsp black pepper
1 tsp honey (or sugar)
4-6 boneless chicken breasts (I like to use cutlets, they're cut thinner and cook faster)

Chop the herbs.

Mix oil, vinegar, salt, pepper and honey with a whisk until well combined.

Add the herbs and stir well.

Place the chicken in a large zip top bag and add the marinade.  Close the bag and turn to coat all the chicken.

Let the chicken sit on the counter for 30 minutes (you can also do this the night before and let it sit in the fridge over night.  Just be sure to remove it from the fridge and let it sit on the counter long enough to take the chill off.  Putting ice cold meat on a hot grill makes it tough!).

If you are grilling, place the chicken on a hot grill and cook over medium heat for 5-6 minutes, depending on the thickness of your chicken, you may need to cook a few minutes longer.  When they are ready to flip, the meat will easily release from the grill.  If it's sticking, it's not ready to flip.

Flip and continue to grill for 5 more minutes or until cooked through.

If you don't have a grill, you can bake in a 400 degree oven for 20-30 minutes, again, depending on the thickness of your chicken.

This marinade is easy and super flavorful!  It's a nice change from the usual chicken dripping with barbecue sauce (not there's anything wrong with that).  This recipe is healthy, too.  There is very little sugar compared to what's in barbecue sauce.  I hope you'll give this chicken recipe a try this July 4th.  Enjoy your holiday and God Bless America!

Chicken Pizzaiola

If you read this blog you know I cook a lot of chicken.  I'm always looking for new ways to do it.  Here is a quick, simple, delicious chicken recipe you can add to your arsenal.

CHICKEN PIZZAIOLA

6 chicken cutlets (a boneless breast cut in half lengthwise so you get 2 thin pieces)
3 TBS olive oil (or canola)
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
salt/pepper
2 TBS chopped fresh parsley

Heat a big skillet (I like cast iron) over medium-high heat.  Season the chicken cutlets with salt and pepper on both sides.

When the skillet is very hot, add a few cutlets (do it in batches so they will brown properly).  You want the skillet to be hot so you get a good sear on the meat.  They should sizzle when they hit the skillet like this:

Cook for about 4-5 minutes (depending on the thickness of the cutlet).  When browned on the first side, flip and cook on the other side until it's browned, about 4 more minutes or so.

Remove to a plate and repeat until all the cutlets are browned.

Then, lower the heat to medium and add the garlic to the skillet, stirring often,

Cook, stirring, for about 2 minutes (be careful not to burn the garlic).

Next, add the tomatoes with their juice.

Return the chicken to the skillet, bring to a boil, then lower heat and simmer for 10-15 minutes (or until chicken is cooked through).

Garnish with fresh parsley.

I like to serve this with angel hair pasta and garlic bread.  This recipe is simple but delicious!  Plus, it's so quick to make that it's perfect for a weeknight meal.  You can use chicken, steak, pork, turkey or sausage.  Just be sure the meat is cooked through.  Versatile, easy and yummy...the perfect kind of recipe!  Enjoy!

Sweet Heat Buffalo Chicken Breasts

My Adventurous Daughter loves all things spicy.  She especially loves buffalo wings.  However, she's not a fan of the bones.  It's hard to get around those tiny bones and there's not much meat there.  So, I thought why not make whole chicken breasts with buffalo sauce.  Duh!  You get that great spicy flavor, but a lot more meat. I added some cane syrup to give the heat a little sweet.  Yum!

*Note:  I only made 2 chicken breasts because my Pickiest Eater Ever Son and Old School Italian Husband do not like spicy.


SWEET HEAT BUFFALO CHICKEN BREASTS

4 boneless, skinless chicken breasts
salt/pepper
Louisiana Buffalo sauce (I like Crystal Brand)
Pure dark cane syrup (I like Steen's. You could substitute honey)

Preheat oven to 400 degrees.  Lightly oil a 9x13 baking dish.  Place chicken breasts in baking dish and season with salt and pepper.

Bake at 400 degrees for 15-20 minutes, depending on the thickness of the chicken.

Pour some buffalo sauce over the chicken, enough to cover.  The more you use, the spicier they will be.

We went heavy on the buffalo sauce.  Next, drizzle some cane syrup on top, as much or as little as you like.

Return to the oven for 5-10 more minutes, depending on thickness (until the chicken is cooked through).

Spoon some of the sauce over the chicken.  I like to serve this with ranch flavored pasta salad.

This chicken comes out so tender (the vinegar in the buffalo sauce tenderizes it).  The mixture of the heat from the sauce and the sweet from the cane syrup is just delicious.  If your a buffalo wing fan, this one's a must-try for you!