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Chicken With Paprika Cream Recipe

Chicken With Paprika Cream Recipe photo by Taste of Home

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"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."

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Chicken With Paprika Cream Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

6 boneless skinless chicken breast halves
6 tablespoons butter, divided
1 tablespoon canola oil
6 green onions, chopped
1 to 2 tablespoons paprika
2 cups heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Additional chopped green onions, optional

Directions

In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a meat thermometer reads 170°. Remove chicken; keep warm.
In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired. Yield: 6 servings.

Originally published as Chicken With Paprika Cream in Taste of Home February/March 2004, p13

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken With Paprika Cream

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Reviewed on Nov. 20, 2012 by Potroast911

This was pretty good, a very rich sauce with delicate flavors. I enjoyed it but there was nothing that made it really special. For my husband though, I think his favorite part was the broccoli, and he rates it at a three. Not a dish for guys I guess.