Elisabetta's Paprika Chicken


4 Boneless skinless Chicken Breasts
4 Large Sweet Yellow Onions
1 Large Red Pepper
4 cloves of Garlic chopped
4 TBS Sweet or Smoked Paprika
Salt and Pepper
4 TBS Extra Virgin Olive Oil
¾ cup White Wine
½ cup Chicken Broth


Slice the Onions and Pepper into strips. Cut Chicken breasts into small chunks. Sprinkle with 3 TBS of the Paprika and mix to coat completely. In a large skillet, add 3 TBS of the EVOO until hot and add garlic. Cook until slightly golden, add in Chicken. Cook until lightly browned and remove from pan. Add in the last TBS of EVOO and add in the Peppers and Onions, sprinkle the rest of the Paprika, and season to taste with Salt and Pepperr. Cook until lightly browned and still slightly crispy. Add in the Chicken, White Wine and Chicken Broth and let simmer and bubble for about 10-15 minutes to reduce and boil out the alcohol. Serve over white rice.

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