Chicken with Paprika Sauce & Rice
Preparation time: 10 minutes
Total time: 45 minutes
Serving size: Serves 6
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This is an easy dish to customize to any family size. Simply adjust amounts to fit number of people being served. You can cut down amounts for dinner for two or increase for feeding a larger crowd. Very easy to do with this no-fail recipe!
6 boneless skinless chicken breasts
3 tablespoons olive oil (or vegetable oil)
1/2 cup chopped yellow onion
2 tablespoons paprika
Salt & pepper to taste
2 cups chicken broth (regular or no-fat)
1 cup Meadow Brook Sour Cream
3-5 cups of your favorite rice cooked according to package directions
Optional Serving Suggestion: Shredded or grated Parmesan Cheese and Chopped Chives
Directions:
1. In heavy skillet heat oil over medium high heat.
2. Add chicken breasts to skillet and sauté until golden brown on both sides. Remove and set aside.
3. Add onions to skillet and sauté until slightly transparent. Cook for 2-3 minutes, stirring often.
4. Stir in paprika. Add salt & pepper to your liking. While stirring, cook mixture until glossy looking. Add chicken broth to mixture. Stir well.
5. Add browned chicken breasts back to skillet. Turn heat to simmer. Cover and let cook until chicken breasts are cooked throughout - about 20 minutes. (Add a bit of water to pan if necessary.)
6. In a small bowl mix together Meadow Brook Sour Cream and 1/2 cup of the liquid from the skillet.
7. Pour sour cream mixture into skillet over chicken breasts. Cover and cook another 5-10 minutes.
8. Serve Chicken breasts over a bed of rice and topped with the Meadow Brook Sour Cream Paprika Sauce from the skillet.
9. Optional: Sprinkle servings with shredded Parmesan cheese & chopped chives.
This recipe uses Meadow Brook Sour Cream.
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