Paris-Brest
Dad's Paprika Chicken
2015-04-03 22:37:34
Serves 4
Nutrition Facts
Serving Size
370g
Servings
4
Amount Per Serving
Calories 819
Calories from Fat 407
% Daily Value *
Total Fat 46g
70%
Saturated Fat 21g
105%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 331mg
110%
Sodium 1037mg
43%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 87g
Vitamin A
24%
Vitamin C
10%
Calcium
8%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 chicken pieces
- 1/3 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Dash pepper
- 1/4 teaspoon thyme
- 5 tablespoons butter
- 1/4 cup onion, chopped
- 2 chicken bouillon cubes with 1 cup water
- 1/2 cup light cream
- 1/4 teaspoon lemon juice
- 2 tablespoons pimento
Instructions
- Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Shake off excess flour. In a large skillet, sauté onion in 2 tablespoons butter for 5 minutes. Add chicken and brown on all sides. Add remaining butter, stir in excess flour from dredging. Add soup stock. Cook and stir until thickened.
- Add light cream and cook until smooth and thick. Add lemon juice, and pimento, blend well. Pour sauce over chicken in a 2-3 qt. casserole dish. Cover and bake 1 1/4 hours at 325 degrees or until chicken is fork tender. Serve over cooked rice.
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