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RECIPE 37
Chicken Paprika
GRANNY SAYS: This flavorful
chicken dish demands to be taken seriously! Don't cook the color out of the bell pepper; the
contrasting green and red makes every platefull attractive as well
as delicious.
| 4 boneless chicken breasts |
3 tbsp. olive oil |
| 1 cup bell pepper strips |
1 small onion diced |
| 3 large tomatoes |
2 tsp. paprika |
| 1/4 tsp. Tabasco sauce |
1 cup chicken broth |
| 1 tbsp. tomato paste |
5-6 tbsp. all-purpose flour |
| Salt, pepper, garlic salt |
Cooked egg noodles |
- Dredge the chicken in flour to which pepper, salt, and garlic
salt have been added.
- Sauté chicken in olive oil until brown. (About 4-5 minutes
on each side.)
- Set chicken aside.
- Sauté vegetables in the same pan, then reduce heat and add
broth, Tabasco, paprika, and tomato paste.
- Return chicken to pan, cover, and simmer for 10-12 minutes, or
until chicken is cooked through and sauce is thick.
- Serve over hot noodles.
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