Chicken Saute Paprika Recipe
Ingredients
| Chicken pieces | 4 Pound | |
| Salt and pepper | 1 | |
| Butter | 1 Cup (16 tbs) | |
| Paprika | 2 Tablespoon | |
| Cream | 1 Cup (16 tbs) |
Directions
Rub the chicken pieces all over with salt and pepper.
Melt the butter in a large frying pan and fry the chicken pieces gently on all sides without browning.
Stir in the paprika.
Cover the pan and cook gently for about 30 to 35 minutes or until the chicken is tender.
Test by piercing the meat with the point of a sharp knife—if the juices run clear the chicken is cooked.
Transfer the chicken pieces to a warm serving dish and keep hot.
Pour the cream into the frying pan.
Stir and scrape the pan to mix and bring to a boil.
Boil until the cream is reduced by half.
Adjust the seasoning to taste, if necessary.
Pour the sauce over the chicken and serve.
Melt the butter in a large frying pan and fry the chicken pieces gently on all sides without browning.
Stir in the paprika.
Cover the pan and cook gently for about 30 to 35 minutes or until the chicken is tender.
Test by piercing the meat with the point of a sharp knife—if the juices run clear the chicken is cooked.
Transfer the chicken pieces to a warm serving dish and keep hot.
Pour the cream into the frying pan.
Stir and scrape the pan to mix and bring to a boil.
Boil until the cream is reduced by half.
Adjust the seasoning to taste, if necessary.
Pour the sauce over the chicken and serve.
Chef
