CHICKEN PAPRIKASH
This "Chicken Paprikash" is so easy to make. Super easy, and full of flavor. Traditionally served over egg noodles, but just as tasty over smashed potatoes, which is what I did. Very yummy. You wanna know one of the best things of all? Besides the taste, and how easy it is to make? It's low in fat and calories. It doesn't get much better than that. For more photos and step-by-step instructions, visit my blog at www.recipesfordivineliving.blogspot.com
Chicken Paprikash INGREDIENTS:
Heat up a heavy skillet over medium heat and add 2 tbsp olive oil. Mix flour, paprika, marjoram with a little salt and pepper. Cut chicken into 3 inch pieces, dredge in flour/paprika mixture and brown on both sides (I like to give my chicken a light seasoning before I coat in the flour, careful not to over salt). Remove and set aside. If needed, add more oil to the skillet along with onion, red pepper and garlic. Saute for 3-5 minutes. Add chicken broth, bring to a simmer and add back in chicken pieces. Cover and simmer until chicken is cooked, apprx. 8-10 minutes. Stir left over flour/paprika mixture into sour cream and add to the skillet, gently mixing in with a whisk. Simmer until thickened and flour is cooked, about 3-5 minutes. Serve over buttered egg noodles or smashed potatoes (which is what I did). Yum! NOTE: For the smashed potatoes, just cut 4-5 washed potatoes into 1 inch chunks. Cook in salted water until tender. Drain and add about 1/2 can of evaporated milk (2% and fat free would work too). Using a potato masher, smash to desired consistency; season with salt and pepper and add more milk if desired. Using a can of condensed milk gives the potatoes a creamy and rich flavor without all the fat and calories of butter or cream.
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