Paprika chicken plus cream and white wine is yummy over tender pieces of potato.

prep:
5 mins
cook:
35 mins
total:
40 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks.

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  • Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside.

  • Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.

Nutrition Facts

419.46 calories; 27.12 g protein; 37.98 g carbohydrates; 5.24 g dietary-fiber; 3.22 g sugars; 14.64 g fat; 6.5 g saturated-fat; 82.2 mg cholesterol; 1178.66 IU vitamin-a-iu; 14.24 mg niacin-equivalents; 0.93 mg vitamin-b6; 39.86 mg vitamin-c; 40.17 mcg folate; 71.83 mg calcium; 2.8 mg iron; 73.69 mg magnesium; 1063.25 mg potassium; 403.78 mg sodium; 0.23 mg thiamin; 131.8 calories-from-fat; 35 percent-of-calories-from-carbs; 31 percent-of-calories-from-fat; 25 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat


Reviews (10)

Read All Reviews

Most helpful positive review

Anonymous
04/17/2007
We made this recipe with leftover potatoes and chicken that were already cooked and left out the white wine (used some milk instead). It was very good with broccoli as the vegatable.:-)
(4)

Most helpful critical review

Erica Cleveland
01/22/2007
The recipe might be okay as stated but any increase in servings throws off the balance of flavor and the wine becomes overpowering. I had to add cheddar cheese in order to cut down the strength of the alchohol. Will not make again.
(3)
12 Ratings
  • 3 Rating Star 7
  • 4 Rating Star 4
  • 2 Rating Star 1
LynnInHK
09/08/2004
It was just ok nothing special. I let the chicken sit for an hour after I rubbed the spices into it so the flavor was good. But I think there is too much potato and not enough chicken. If I ever make it again which I doubt I will I'd double the chicken.
(7)
XMASRED
05/10/2005
Interesting combo of flavors though a bit too subtle for us. I will probably make this again but will season the meat a bit more.
(7)
Anonymous
04/17/2007
We made this recipe with leftover potatoes and chicken that were already cooked and left out the white wine (used some milk instead). It was very good with broccoli as the vegatable.:-)
(4)
Carrie
12/01/2009
It was all right. I added some chicken bullion that helped it a little bit.
(4)
Anonymous
04/25/2005
This was just okay for me. Not as tasty as I thought it would be.
(3)
Erimess
08/13/2007
I wanted to give this 2.5 and gave it the benefit of the doubt. This sounded really good and it was a bit of a disappointment. Though I seem to have some different reasons than some other reviewers. I liked the chicken by itself and thought that had a good flavor. But I didn't like the sauce stuff at all. Fortunately adding the chicken in (with its good flavor) kind of helped diminish the sauce flavor so that overall it wasn't bad. But I won't be making it again.
(3)
Erica Cleveland
01/22/2007
The recipe might be okay as stated but any increase in servings throws off the balance of flavor and the wine becomes overpowering. I had to add cheddar cheese in order to cut down the strength of the alchohol. Will not make again.
(3)
CayinSC
08/18/2010
I found this a little too bland -- so I sprinkled some dill weed on it and that made the dish!
(2)
Elia
01/25/2010
Very good...I just substitute the half-and-half for heavy cream and instead of 3 tablespoons did 1/3 cup..Very good quick recipe!
(2)