Sometimes, I stand in front of the stove and just make it up as I go. This is one of those recipes.
I had some of my fabulous Zaycon chicken thawed out but didn’t know what I wanted to do with it until I started pulling ingredients out of the cabinet. It was such a spontaneous concoction that I had to go to our Facebook community to ask for suggestions on a name.
So, here you go… Creamy Paprika Chicken!
(The recipe is nice and neat with an ingredients list for you below. Just hang in there while I have some fun with the photo tutorial.)
Sprinkle it heavily with paprika, salt and pepper. Pour some olive oil into a hot skillet and then lay the chicken in the skillet. Sizzle!
While the chicken is cooking, slice up an onion and 16 ounces of mushrooms.
When the chicken has browned, flip it. Cook until the chicken is done and then remove it from the pan. Cover it with foil to keep warm.
Place your sliced onions in the same skillet and let them cook, stirring every once in a while and scraping up the fond (stuff left in the pan after the chicken).
When the onions begin to soften, add your mushrooms. Stir gently.
Dice up your cooked chicken breasts and toss them back in.
Add 1 heaping teaspoon of paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
Stir in one cup of sour cream and…
1 tablespoon of prepared mustard.
Allow the mixture to come to a simmer and serve over rice.
A little sweet but a little spicy. A little creamy but a little chunky.
What would you have named it?
Creamy Paprika Chicken
- 1 pound boneless, skinless chicken breast
- Paprika for rub, plus 1 teaspoon
- Salt for rub, plus 1 teaspoon
- Pepper for rub, plus Â½ teaspoon
- 2 tablespoons olive oil
- 16 ounces button mushrooms, sliced
- 1 onion, sliced
- 1 cup sour cream
- 1 tablespoon prepared mustard
- Rice, for serving
Flatten your chicken to an even thickness.
Rub the chicken heavily with paprika and a little salt and pepper. Set aside.
Heat a skillet over medium-high heat. Add olive oil. When the oil shimmers, add the chicken to the skillet.
Brown the chicken on both sides and cook until done. Remove from the pan and keep warm.
Add the onions to your skillet, stirring and scraping the fond from the bottom of the pan. Add the mushrooms. Stir gently.
Dice the chicken and return it to the pan. Stir in sour cream and mustard.
Allow the mixture to come to a bubble.
Serve over rice.
This recipe is linked with love at The Gooseberry Patch.