About last night.

This is not a blog about chicken. I make other things. Promise. (Mental note. Pork? Beef? Fish?) In the meantime this is a really good, really easy, weeknight dinner recipe. For CHICKEN!

Creamy Paprika Chicken

This recipe will make its own creamy sauce. It is great spooned over mashed potatoes, rice, or pasta.

2 chicken breasts or thighs (bone-in or not, this recipe isn’t picky)

about 1/4 cup flour

1 tsp salt & pepper

2 Tbs butter or olive oil

1/2 cup sour cream (low fat works fine)

1/2 cupchicken broth

4 oz. sliced mushrooms

1/2 onion, diced

2 tsp minced garlic (or garlic powder)

1 Tbs. paprika

Preheat oven to 350.

Season chicken with salt & pepper. Dredge in flour.

Heat butter (or olive oil) in oven safe skillet and brown both sides of chicken on medium high (the chicken will not be fully cooked, just browned, it will cook through in the oven). Remove chicken and saute mushrooms, garlic, and onion until onions are translucent.

Combine remaining ingredients (sour cream, broth, and paprika). Mix into mushroom saute. Place chicken on top of mixture.

Cover and bake @ 350 for 30 minutes.

Uncover and bake an additional 10 minutes to crisp chicken.

**Note** Its just the 2 of us, so that’s how this recipe reads. Obviously, you can easily double it for 4, triple it for 6… you get the picture. Just don’t forget to double or triple EVERYTHING or you won’t have enough of that wonderful sauce!

**2nd Note** I’ve given this recipe to people and they think it’s going to be spicy (because of the paprika). It’s not. Barbeque meat rubs consist mostly of paprika. It has a deep smoky flavor that is almost sweet, in fact. Paprika is not hot. I use it with abandon! It really adds great flavor.

**3rd Note** I hate recipes without photos! But…. last night I had a class and didn’t get home until 9:30 so I cooked while watching Chelsea Lately (it’s called Lately for a reason. It’s freakin’ late!!). I had my camera primed and ready, but was so stinking hungry when the timer finally went off, I forgot to snap a shot. Before I knew it, all that was left of dinner was a hacked-up chicken bone!! So, just trust me on this one, it’s a great little dish. It’s one of our staples.


7 Responses to “About last night.”

  1. Heather Skinner Says:

    I love that your doing this autumn!! im gonna try this one this week!! and you know my family loves some chicken!! 🙂

    • autumnkeeton Says:

      me too! it’s fun! i am trying to learn all this html crap to make it prettier and more organized. we’ll see! thanks for readin’!!

  2. Shaharra Says:

    Very cool website!

  3. cassiti Says:

    belive it or not my mother-in-law and i made something very similar to this all the time when i lived in cali except no chicken broth instead we used cream of golden mushroom soup!!! mmmmmmmmmm!!!

  4. Chicken Breasts in Citrus-Onion Sauce « The Grateful Spread Says:

    […] is so versatile, as long as you have chicken, you cannot mess it up. It is just a spin-off  this recipe and this one.  You can look over these recipes and make endless variations with different flavors […]

  5. marci williams Says:

    im loving this Autumn, i have tried several out already but im looking forward to the meatloaf!!:D keep it up, these are great and so yummy!

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