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Receta Chicken Cutlet Paprikash
by Global Cookbook

Chicken Cutlet Paprikash
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Ingredientes

  • 12 ounce skinless boneless chicken breasts, cut into cubes
  • 2 tsp extra virgin olive oil
  • 1 c. sliced onions
  • 2 Tbsp. paprika (preferably Hungarian, mild or possibly warm)
  • 2 clv garlic, chopped
  • 1/2 tsp dry thyme leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3/4 c. low-sodium chicken broth
  • 1/4 c. (2 fluid ounces) dry white wine
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. tomato puree
  • 2 tsp all-purpose flour
  • 1/2 c. nonfat lowfat sour cream
  • 2 c. warm cooked long-grain rice

Direcciones

  1. Sprinkle chicken with salt and black pepper; set aside.
  2. In large nonstick skillet, heat oil; add in chicken.
  3. Cook 3-4 min on each side, till golden and cooked through.
  4. Remove chicken from skillet; keep hot. To same skillet, add in onions and garlic; cook, stirring frequently, 4-5 min, till tender.
  5. Stir in paprika and thyme; cook, stirring constantly, 1 minute longer.
  6. Stir in broth; bring liquid to a boil.
  7. Reduce heat to low; simmer 5 min, till liquid is reduced to half.
  8. Stir in lowfat sour cream; simmer 1-2 min, till heated through.
  9. To serve, spoon rice onto serving platter; top with chicken, then broth mix.