CHICKEN PAPRIKASH
4 skinless, boneless chicken breast halves
salt, pepper
1/4 cup coconut flour
4 pieces of bacon, cut into thirds
1/2 cup thinly sliced yellow onion
4 tbs. paprika
1/4 sp. dried marjoram
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup sour cream
2 tbs. chopped fresh parsley
Rinse the chicken under cold, running water and pat dry with paper towels. Season the chicken with salt and pepper. Place the flour in a shallow bowl. Dredge the chicken in the flour so both sides are lightly coated, shaking off excess.
Heat a medium sized skillet over medium-high heat and cook the bacon until crisp, stirring and turning occasionally. Transfer the bacon to a plate lined with paper towels to drain. Pour out all but 1 tablespoon of the bacon drippings. Add the chicken and cook until both sides are golden, about 7 minutes per size. Transfer the chicken to a plate and cover with foil to keep warm.
Add the onions to the pan and cook until soft, stirring occasionally. Add the paprika marjoram, wine, and tomatoes. Bring to a simmer and cook until slightly reduced, about 5 minutes, stirring occasionally.
Add sour cream to the pan and stir to combine. Bring to a simmer and add the chicken back to the pan. cook until the sauce is reduced and the chicken is cooked through, about 5 minutes.
Taste and adjust seasoning as desired.
Sprinkle on chopped parsley and serve immediately. serves 4;
Nutritional values for this recipe: click here
Recipe submitted by Edith Weil
4 skinless, boneless chicken breast halves
salt, pepper
1/4 cup coconut flour
4 pieces of bacon, cut into thirds
1/2 cup thinly sliced yellow onion
4 tbs. paprika
1/4 sp. dried marjoram
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup sour cream
2 tbs. chopped fresh parsley
Rinse the chicken under cold, running water and pat dry with paper towels. Season the chicken with salt and pepper. Place the flour in a shallow bowl. Dredge the chicken in the flour so both sides are lightly coated, shaking off excess.
Heat a medium sized skillet over medium-high heat and cook the bacon until crisp, stirring and turning occasionally. Transfer the bacon to a plate lined with paper towels to drain. Pour out all but 1 tablespoon of the bacon drippings. Add the chicken and cook until both sides are golden, about 7 minutes per size. Transfer the chicken to a plate and cover with foil to keep warm.
Add the onions to the pan and cook until soft, stirring occasionally. Add the paprika marjoram, wine, and tomatoes. Bring to a simmer and cook until slightly reduced, about 5 minutes, stirring occasionally.
Add sour cream to the pan and stir to combine. Bring to a simmer and add the chicken back to the pan. cook until the sauce is reduced and the chicken is cooked through, about 5 minutes.
Taste and adjust seasoning as desired.
Sprinkle on chopped parsley and serve immediately. serves 4;
Nutritional values for this recipe: click here
Recipe submitted by Edith Weil
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