"Paprika chicken plus cream and white wine is yummy over tender pieces of potato." — amanda1432
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skinless, boneless chicken breast halves
1 1/2 teaspoons
ground black pepper
1 1/2 teaspoons
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. :-)
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.
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.
It was all right. I added some chicken bullion, that helped it a little bit.
I wanted to give this 2.5 and gave it the benefit of the doubt. This sounded really good and it was a bit of a disappointment. Though I seem to have some different reasons than some other reviewers. I liked the chicken by itself and thought that had a good flavor. But I didn't like the sauce stuff at all. Fortunately adding the chicken in (with its good flavor) kind of helped diminish the sauce flavor, so that overall it wasn't bad. But I won't be making it again.
The recipe might be okay as stated, but any increase in servings throws off the balance of flavor and the wine becomes overpowering. I had to add cheddar cheese in order to cut down the strength of the alchohol. Will not make again.
This was just okay for me. Not as tasty as I thought it would be.
I found this a little too bland -- so I sprinkled some dill weed on it and that made the dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Paprika Chicken and Potatoes
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 132
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