Try this Chicken Paprika recipe, or contribute your own.
- Carbohydrate 6.20187458168517 g
- Cholesterol 391.076562532598 mg
- Fat 83.5589748015855 g
- Fiber 0.591258358561015 g
- Protein 86.3149293758874 g
- Saturated Fat 28.6852741726772 g
- Serving Size 1 1 Serving (496g)
- Sodium 371.949166692503 mg
- Sugar 5.61061622312415 g
- Trans Fat 6.74056979224386 g
- Calories 1140 calories
Step-by-step
- Cut Chicken in bite-sized pieces and roll in Flour.
- Saute in Butter until lightly browned.
- Remove Chicken from pan.
- Melt Butter in pan, add Paprika and Green Onions and stir over medium heat for approx. 2 minutes.
- Add Whipping Cream to pan and stir until bubbling.
- Place fryed Chicken pieces back into pan and heat through.
- Add Salt to taste.
Controlling heat requires immediate attention when blooming paprika in melted butter alongside green onions for roughly two minutes, because scorching the spice turns it bitter almost instantly. Keeping the medium heat steady prevents this degradation while releasing the fat-soluble capsaicinoids that give the spice its distinct profile. Small skillets work best here to maintain sufficient depth of liquid so the aromatics do not dry out against scorching metal surfaces.
Scaling this dish up or down demands careful attention to surface area within your pan. Crowding chicken breasts cut into bite-sized pieces prevents proper browning during the initial saute phase, resulting in steamed meat instead of a lightly browned crust. Doubling the recipe requires working in two distinct batches to preserve that crucial high-heat searing capability, whereas halving it works easily in a standard ten-inch skillet.
Flour-coated poultry proteins interact chemically with the whipping cream through gelatinization, thickening the dairy fats into a cohesive sauce as it bubbles. Cream with a high fat content resists curdling when exposed to the residual heat of the returning meat, maintaining a stable emulsion without splitting. Whisking continuously around the edges of the pan incorporates the flour left behind from the initial pan-fry, building body naturally into the heavy cream.
Leftovers store safely in an airtight glass container for up to three days in a refrigerator set at four degrees Celsius or lower. Reheating this dairy-based sauce necessitates low power settings on a stovetop or microwave to avoid breaking the cream emulsion, accompanied by a tablespoon of water to loosen the thickened fats.
