I was making the menu for the week, and I asked S what he wanted for dinner Sunday. "Chicken?" Okay. So, off to Pinterest I go to find some inspiration for chicken breasts. What I really wanted to do was recreate the artichoke picatta sauce, but I knew he wouldn't go for that.
He's one of those I-can't-have-the-same-thing-twice-too-soon types of people. And that's find. Me? I get set on an idea and I keep at it until I get it out of my sister. If that means I make pizza every week for 3 months, then so be it. It doesn't bother me.
It's the electric skillet from the Lifetime cookware. No oil. You put the chicken in for 5 minutes on one side, flip, them turn to "simmer" and cook for 10 to 20 minutes depending on thickness. We've used this particular dish several times already. I'm trying to branch out to the others, but slowly trying to get them work into our style. More on that later...
Back to the chicken. This isn't a goulash. It's just a cream sauce. A very tasty cream sauce, I might add. Sometimes, it's the most simplest if dishes that are the most tasty. This is simple. Less than 10 ingredients total. They're probably all items you have in your kitchen RIGHT NOW! I love it when you can throw together a delicious dish from just the items you have on hand. It's kind of like your own mystery challenge.
Can ya tell I'm missing me some Master Chef? I'm even missing some Hell's Kitchen. Yeah, I know he can rub people the wrong way and he has a very vocal way of training chefs, but I'm sure there are worse head chefs out there. If you can live through him, you can pretty much live through anyone yelling at ya in your face while you're cooking.
Can ya tell I'm missing me some Master Chef? I'm even missing some Hell's Kitchen. Yeah, I know he can rub people the wrong way and he has a very vocal way of training chefs, but I'm sure there are worse head chefs out there. If you can live through him, you can pretty much live through anyone yelling at ya in your face while you're cooking.
Thankfully, the only thing yelling at me while I'm cooking is my stomach sometimes. And the dog, with her ESP. She could shoot lasers with that "drop something on the floor" look she gives me while I'm cooking. S never yells at me while I'm cooking. Sometimes I yell at myself. In my head of course. Well, mostly in my head. And sometimes out loud when I burn myself. Twice. With the same pan handle. It's a family curse.
Anyway, I hope you don't think I'm obsessed with paprika. While it is a tasty spice, there are so many others I am could be addicted to.
Chicken Breasts in Paprika Cream Sauce
Recipe by A Kitchen Hoor (@AKitchenHoor)
Ingredients
- 1 pound chicken breasts
- 1/2 cup white wine
- 2 tablespoons shallots, finely chopped
- 3 cloves garlic, minced
- 1 1/2 tablespoon paprika, Hungarian sweet
- 1 cup chicken broth, fat free
- 2 tablespoons cornstarch
- 1/4 cup half and half
- 4 cups basmati rice, cooked
- Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the chicken breasts with salt and pepper brown for 4 to 5 minutes. Turn the chicken over, cover, and simmer 10 to 15 minutes, depending on the thickness of the chicken. Remove from pan and keep warm.
- Pour the wine in the pan and, making sure to loosen browned bits, de-glaze the pan. Add the garlic and shallots. Simmer until the wine is reduced by half.
- Add the paprika and continue to simmer 1 to 2 minutes more, or until the paprika is incorporated into the sauce and becomes aromatic..
- Combine the chicken broth with the cornstarch and stir until the cornstarch is dissolved. Add to the pan and simmer until thickened; about 3 to 4 minutes. Return the chicken, and it's juices, to the pan and continue to simmer until the chicken is warm. Remove from heat.
- Divide the rice evenly among 4 plates. Place one chicken breast on each of the four plates. Add the cream to the sauce and stir until combined. Top each breast with the paprika sauce and serve.
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