Finally a recipe that doesn’t call for a whole chicken. Just the breasts. Of course, they are split breasts, so they still have bones. But that is okay - no big deal.
Cooking the breasts in wine gives them a very nice flavor. The wine, combined with the chicken stock, act as a nice and flavorful braising liquid for the chicken.
The mushrooms give the sauce a little earthiness. I did not cook my mushrooms before hand. I don’t care for mushy mushrooms, so I wanted them to have a touch of body.
For the paprika paste, I did use a touch more then the 1/4 teaspoon called for. I used closer to a whole teaspoon.
I found that the 1/4 teaspoon was just not enough. It hardly even changed the color of the sauce. I did add the additional paprika in stages. I didn’t want to add too much.
I did have some trouble getting the sauce to thicken. So it appears that 1/2 tablespoon flour wasn’t enough either. The trouble with needing to add more flour is that you are more likely to get lumps if you add it directly to the sauce.
I did skim off some of the sauce and whisk it with some additional flour. But the sauce was still quite thin at the end.
Fortunately it tasted wonderful. The sauce was rich and creamy. The chicken was moist.
Overall a very good dish!
CHICKEN BREASTS PAPRIKA
2 Chicken Breasts
1/4 Cup White Wine
1 Clove Garlic
1 Cup Chicken Stock
1 Teaspoon Salt
1/2 Tablespoon Flour
1/4 Teaspoon Paprika
1 1/2 Cups Cream
1 Cup Cooked Mushrooms
Cut breasts into serving portions and simmer in wine, garlic and stock until tender, about 1 hour. Add salt when almost done. Blend flour with paprika, adding enough cream to make a smooth paste. Add remaining cream to chicken. Stir in flour mixture gradually. Add mushrooms, stir and cook until thickened. Add more seasonings if desired.
Comments