Jan 31, 2012
I changed a lot in this recipe. First, I made my own Chicken broth with chicken stock. Then I used crushed red pepper instead of ground. I also used chicken pieces instead of boneless chicken breast. I used dried minced onion and instead of yogurt, I used about a cup of sour cream. I seasoned the chicken with Adobo w/ pepper and still sauteed it in olive oil on both sides for about 5 minutes each side, adding the minced onion to the last side the last couple minutes of cooking. While that was cooking I put my broth, flour, paprika, crushed red pepper and sour cream in a pan over a low flame and just brought it to a simmer. I put the chicken in a baking dish, poured my flour mixture over and baked in a preheated 375 degree oven until done. I served it with Rotini Pasta mixed with butter, basil, oregano and a dash of salt. I poured the sauce over that and the chicken to serve and it was delicious.
—Missy
