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Chicken Paprikash with Egg Noodles Recipe

   
 

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     Chicken Paprikash with Egg Noodles

Category   Entrees - Maindishes
Sub Category   None
Servings   2

Ingredients
8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt, or Lawry's
1/4 cup All Purpose Flour
1 1/3 tablespoons Paprikash seasoning, see below
6 ounces Broccoli
1 small Yellow Onion
1 packet Bragg Liquid Aminos, 1 1/2 tsp OPTIONAL see note
4 ounces Egg Noodles
2 ounces Sour Cream
 
2 sprigs Parsley
When doubling recipe the flour and seasoning do not need to be doubled.

Instructions
For seasoning blend combine 16 parts smoked paprika, two parts cumin, .33 parts allspice, .33 parts garlic, 2 parts sage, 1 part brown sugar and 8 parts salt. NOTE- original recipe called for Braggs Liquid Aminos, you can leave this out and feel free to add more seasoning and or salt to the last step when you add the water. Prepare your mise en place- Peel and dice onion. Cut broccoli into bite-size florets, and cut stems into 1/2-inch pieces. Pick and chop parsley leaves.
Cut each chicken breast lengthwise into 4 strips. Season on all sides with a total 1/4 teaspoon PeachDish Salt. In a small bowl, combine flour and 1 tablespoon Paprikash Seasoning. Add chicken pieces, and turn to coat thoroughly with the flour mixture.
Heat a large skillet over medium-high heat - 325 for electric skillet. Add 2 teaspoons cooking oil. When oil is shimmering add chicken pieces (reserve remaining flour mixture for later use), and cook without disturbing 2-3 minutes. Turn over each piece, and brown about 2 minutes more. Remove the chicken from the pan, and set aside on a clean plate or bowl. Add 1 teaspoon cooking oil, and add broccoli in an even layer. Season with 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until broccoli just starts to become tender but still has a little crunch, 5- 6 minutes. Remove broccoli, and set aside with chicken.
Add remaining 1 teaspoon cooking oil and onion to sauté pan, and cook, stirring until onion starts to become translucent, about 2 minutes. Stir in 1 tablespoon reserved seasoned flour and 1 teaspoon paprikash seasoning. Stir thoroughly to combine. Add 2 cups water, 1 packet Bragg Liquid Aminos and egg noodles, and bring to a boil. Decrease heat to low and simmer, stirring occasionally and pressing noodles under liquid, until noodles are tender, 8-10 minutes. Return chicken and broccoli to the pan along with any resting juices. Stir in sour cream and parsley. Taste and adjust seasoning as desired with remaining paprikash seasoning and PeachDish Salt. Enjoy!


Originally Submitted
4/10/2017





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