Paprika Chicken and Potatoes

SUBMITTED BY: amanda1432 PHOTO BY: corbinsister

"Paprika chicken plus cream and white wine is yummy over tender pieces of potato."

PREP TIME	5 Min
COOK TIME	35 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

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INGREDIENTS

1 large russet potato
1 tablespoon butter
1/2 pound skinless, boneless chicken breast halves
1 1/2 teaspoons paprika, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons olive oil
1/2 onion, chopped
3 tablespoons half-and-half cream
1/3 cup white wine

READ REVIEWS (6)

DIRECTIONS

Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks.
Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside.
Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.

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REVIEWS

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Reviewed on May 10, 2005 by XMASRED

Interesting combo of flavors, though a bit too subtle for us. I will probably make this again, but will season the meat a bit more.

4 users found this review helpful

Reviewed on Sep. 7, 2004 by LynnInHK

It was just ok, nothing special. I let the chicken sit for an hour after I rubbed the spices into it, so the flavor was good. But I think there is too much potato and not enough chicken. If I ever make it again, which I doubt I will, I'd double the chicken.

4 users found this review helpful

Reviewed on Apr. 17, 2007 by corbinsister

We made this recipe with leftover potatoes and chicken that were already cooked and left out the white wine (used some milk instead). It was very good with broccoli as the vegatable. :-)

1 user found this review helpful

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Recipe Submitter:

amanda1432

	Cooking Level: Expert Home Town: Hopewell Junction, New York, USA Living In: Baltimore, Maryland, USA
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NUTRITION INFORMATION

Servings Per Recipe: 2

Amount Per Serving

Calories: 417

Total Fat: 14.5g
Cholesterol: 82mg
Sodium: 423mg
Total Carbs: 38g
Dietary Fiber: 5.4g
Protein: 27.1g

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