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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Chicken Paprika has been around for a very long time. My version is a little bit different. By adding a few more ingredients Chicken Paprikash is a whole new experience that everyone raves about. The smoked paprika is hot, so you are warned! The artichokes are a nice surprise. It is easier to cut up the chicken if it is put in the freezer for about 10 minutes. Served with rice or noodles and a green salad, it is a complete meal. Enjoy! Ingredients:
1/4 lb bacon |
1 cup shallot, peeled and sliced |
2 garlic cloves, minced |
2 boneless skinless chicken breasts, cut into 1/2-inch slices |
1 cup baby carrots, sliced |
1 cup chicken broth |
1/3 cup dry white wine |
2 tablespoons lemon juice |
1/4 cup pomegranate molasses |
1 (1 ounce) package hidden valley original ranch dressing mix |
1 1/2 cups greek yogurt |
1 tablespoon paprika, smoked, hot |
1 teaspoon nutmeg, grated |
1 (14 ounce) can artichoke bottoms, drained and quartered |
Directions:
1. Fry bacon in a heavy, non-stick skillet until crisp. Remove with a slotted spoon and drain on paper towels; crumble and set aside. Discard all but 2 tablespoons of the drippings. Stir shallots and garlic into pan. Stir-fry over medium heat until shallots are soft.
2. Push shallots to edge of pan. Add chicken. Stir-fry until chicken is nicely browned. Add carrots, chicken broth, wine, lemon juice and molasses. Cover and simmer over low heat for 15 minutes.
3. Sprinkle Hidden Valley Mix over chicken, then stir in the crumbled bacon, yogurt, paprika, nutmeg and artichoke bottoms. Simmer for 3 more minutes. Taste and add salt if desired.
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