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
Ingredients:
- 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
Directions:
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
