Chicken Paprika



This is absolutely delicious! Made it last night and followed the recipe to a "T". Do start your gravy once the chicken is in the oven because it does take a while to thicken and it really makes the dish. Also, the cayenne pepper and spices are a perfect mix and it is not too spicy (I can't eat spicy foods).

Ingredients

    6 boneless skinless chicken breasts
    3 eggs
    2 Tablespoons minced garlic
    1½ cups flour
    4 teaspoons paprika
    2 teaspoons salt
    1 teaspoon pepper
    ¼ teaspoon cayenne pepper
    1 teaspoon garlic powder
    1 teaspoon garlic salt
    1 teaspoon onion powder
    ¼ cup olive oil

Gravy

    ½ cup butter
    ½ cup flour mixture
    4¾ cup milk
    2 chicken bouillon, crushed
    ½ teaspoon salt

Instructions

    In small mixing bowl, combine eggs and minced garlic. Pour egg mixture into a zip lock baggie and add chicken. Seal bag and coat well. Marinate chicken for at least 3 hours.
    In a large mixing bowl, add flour, paprika, salt, pepper, cayenne pepper, garlic powder, garlic salt and onion powder. Mix well.
    Remove chicken from baggie and dredge in the flour mixture. Save the extra flour mixture for the gravy.)
    Heat large skillet on med high and add the olive oil.
    Place coated chicken in skillet and brown on each side for 2 to 3 minutes.
    Preheat oven to 350 degrees.
    Spray a 9x13 baking dish with cooking spray and place chicken in dish. Cover chick with foil and bake for 40 to 50 minutes, depending on the size of your chicken. Cook until the pink is gone from the middle.


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