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Chicken Paprika

Contributed by: NAPSA

Cooking just got simpler with T-Fal's Encore with Thermo-Spot.

See the story, Creative Cooking Can Be Easier With The Right Cookware


  • 1 teaspoon olive oil
  • 2 cups onion, sliced finely
  • 1 tablespoon sweet paprika
  • 1/2 cup chicken stock
  • 4 chicken breasts halved, boned and skinless
  • 1 14-oz. can plum tomatoes, seeded and chopped
  • 1 sweet red pepper, thinly sliced
  • 2 tablespoons sour cream
  • 1 tablespoon unbleached flour
  • 1 tablespoon cold water


Preheat a T-Fal Encore 4.4-qt. covered deep saute pan over medium heat until the Thermo-Spot visual heat indicator turns a solid red. Add olive oil, heat for a minute, then add onions and saute over medium heat for five minutes. Stir in 1/2 tablespoon paprika and mix well.

Add stock, chicken, tomatoes and peppers. Bring to a boil over medium heat. Close steam-vent knob, cover and simmer for 15 minutes. Remove the chicken and vegetables with a slotted spoon and set aside. Continue cooking sauce until reduced to one cup.

In a cup, mix sour cream, flour, water and remaining paprika until smooth. Stir into the sauce and simmer, without boiling, for 5 minutes or until lightly thickened. Return chicken and vegetables to pan, heat briefly and serve at once.

Serving Size: Serves 4

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