I made the Pumpkin Bread on Sunday and it is almost gone. We will finish tonight after our smoked turkey sausage and packaged jambalaya mix dinner another easy favorite at our house.
But last night, I made Chicken Paprika. They use to serve this at Kilkenny's a Pub I use to work at around this time so I had a craving. I also think Kilkenny's uses heavy cream or something because our sauce last night was not really thick and creamy. So using skinless, boneless chicken breast halves pan fry in butter until cooked through and juices clear about 8-10 minutes then remove chicken from skillet and set aside. Then add to pan 1 medium white onion sliced thinly and cook about 5 minutes or until translucent but no brown. Not in recipe, but I then added red and yellow bell peppers thinly sliced and cooked another min or two. Season with Hungarian Paprika, S&P, and add 1 cup Chicken Stock. Nestle your chicken breasts into the onions, cover, and simmer on low about 20-25 min. Again remove the chicken and add 1/2 cup sour cream (I used non-fat) turn up heat a bit and make your sauce. Return chicken to pan and coat liberally with sauce. Serve over egg noodles. This smells so good while cooking and the egg noodles really sop up the sauce.
Hope all is well at both your homes and can't wait to see what you make for Thanksgiving!
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