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Chicken with Paprika Cream Sauce

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So, remember a couple of weeks ago when I said I was going to be posting some healthier recipes for us? Well, this is not one of them. It is absolutely delicious though, and worth every calorie. The chicken is tender and delicious, but the sauce makes this dish! It’s hard to go wrong with heavy cream.

Me + bowl of paprika cream sauce + stretch pants = happy girl

Chicken with Paprika Cream Sauce

Ingredients
2 tablespoons olive oil
3 tablespoons butter, divided
3-4 boneless, skinless chicken breasts
2/3 cup minced onions
1 tablespoons paprika
1/2 cup chicken broth
1 cup heavy cream
Salt
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Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the chicken with a bit of salt and pepper. Add two chicken breasts to the skillet, or as many as will fit without touching. Cook until the chicken is golden-brown on the bottom, about 3 minutes, then flip and cook the other side for another 3 minutes or so. Reduce the heat to medium, if needed, to prevent burning. Your chicken most likely won’t be cooked through at this point (if the chicken feels soft when you press on the top, then it’s still pink in the middle), so cover the skillet with a lid and cook for 3-5 more minutes, or until the chicken is cooked through (it should feel firm and the juices should run clear). (Note: the lid creates steam inside the skillet which cooks the inside of the chicken much faster.)

Safety warning: Keep the lid level (don’t tilt it) when you take the lid off the skillet; otherwise the condensation on the lid will drip down into the hot oil in the skillet and cause the hot oil to splatter.

Remove the cooked chicken from the skillet, keep warm, and repeat the above process for the remaining chicken breasts. Once all of the chicken is cooked, remove it to a plate and keep warm.

Turn the heat down to low and add the remaining 1 tablespoon of butter to the skillet. Add the onions, paprika, and 1/8 teaspoon of salt. Cook over low heat, stirring often, for 2-3 minutes or until the onions soften, being careful not to burn the paprika.

Add the chicken broth to the skillet and turn the heat up to high. Be sure to scrape up all of the yummy brown bits from the bottom of the pan. Boil over high heat until the liquid has thickened and reduced by at least half. Add the heavy cream and boil until thickened slightly. Remove from heat and season with salt and pepper to taste.

Add the cooked chicken back to the skillet and turn to coat. Serve the chicken over rice with a generous spoonful of sauce. Enjoy!

*adapted from Mastering the Art of French Cooking

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Chicken with Wine and Mushrooms

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This recipe produces perfectly browned chicken smothered in a rich sauce made with red wine, cream, and mushrooms. Chicken thighs are used because they stay moister than chicken breasts. The key to creating a rich sauce with complex flavors is to slowly reduce it . . . your patience will be rewarded!

Ingredients
Flour
Salt and pepper
6-8 boneless, skinless chicken thighs
4 tablespoons butter
2 tablespoons olive oil
1 package baby bella mushrooms, sliced (about 1 1/2 cups)
1 cup dry red wine
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In a shallow bowl, mix some flour (about 1/2 cup) with salt and pepper, to taste. Sprinkle the chicken with a bit more salt and pepper, and then dredge the chicken in the seasoned flour.

Heat the butter and olive oil in a large skillet over medium heat. Add the chicken (in batches, if necessary) and sauté, turning once, until deeply browned on all sides, about 8 minutes. Reduce heat to low, or medium-low, cover, and cook until the chicken is tender, about 10 minutes. Remove the chicken from the skillet and set aside.

Turn the heat up to medium, add the mushrooms to the skillet and cook for a few minutes, until the mushrooms begin to soften. Add the red wine, scraping up any brown bits stuck to the bottom of the skillet. Boil gently for about 4 minutes.

Add the cream, and reduce for about 4 minutes, or until the sauce begins to thicken. Add the chicken back to the skillet and continue to simmer for about 5 more minutes, or until the sauce is reduced.

Serve the chicken and sauce over rice or pasta, or with a crusty piece of bread, and some tender veggies.

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Tikka Masala Simmer Sauce

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I believe that cooking from scratch is usually healthier and tastier, but I’m a busy mom and some days I can use some help. I’m always on the lookout for quality “convenience” foods, and I was pleased to discover Seeds of Change Tikka Masala Simmer Sauce. It’s a delicious organic mild curry sauce that’s actually made from real food, not chemicals (which is probably why it tastes so good). Click here to check it out.

Preparation couldn’t be easier. I simply sautéed some boneless, skinless chicken thighs in a large skillet, then poured in the jar of Tikka Masala Simmer Sauce and simmered, covered, for about 10 minutes. I then added some frozen peas and continued simmering until heated through. I served it with basmati rice and naan bread. Delicious and easy-peasy-lemon-squeezy (as my 6 year-old would say). You can find Seeds of Change Simmer Sauces in the Natural Foods department of your grocery store.
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