SEASON CHICKEN BREASTW WITH SALT PEPPER GARLIC POWDER AND PAPRIKA. ADD OIL TO HOT MEDIUM FRYING PAN . ADD CHICKEN SEASONED SIDE DOWN AND SEASON TOP OF CHICKEN. HEAT SHOULD BE MEDIUM. SEAR CHICKEN UNTIL NICELY GOLDEN BROWN. REMOVE FROM PAN. ADD CHOPPED ONIONS AND COOK UNTIL TENDER AND TRANSLUSCENT. ADD CHICKEN BROTH TO PAN AND SEASON AGAIN WITH SALT PEPPER AND GARLIC POWDER. ADD REMAINING PAPRIKA TO LIQUID AND THEN ADD CHICKEN BREASTS BACK TO PAN. LOWER HEAT AND SIMMER FOR ABOUT 20 MINUTES. REMOVE CHICKEN AGAIN TO PLATTER. REDUCE THE REMAINING LIQUID UNTIL IT STARTS TO THICKEN AND HAS SHRUNK TO ABOUT 1/2 TO 1/3. ADD SOUR CREAM UNTIL BLENDED. TURN OFF HEAT. PUT CHICKEN BREAST BACK IN AND TURN TO COAT. SERVE WITH BUTTERED RICE OR EGG NOODLES.
THIS IS DELICIOUS AND LOW FAT WAY TO TREAT YOURSELF TO GRAVY.
This recipe has been added to the following public cookbooks:
SchelleN,
Julie's Cookbook,
PATTY'S ITALIAN AND NOT SO ITALIAN RECIPES
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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