Rating: 3.5 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
5 mins
cook:
35 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

420 calories; protein 27.1g; carbohydrates 38g; fat 14.6g; cholesterol 82.2mg; sodium 403.8mg. Full Nutrition
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