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?
This recipe is linked with love at The Gooseberry Patch.