Paprika Chicken With Gravy |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Paprika use to be one of my go to spices (much to my husband's dismay) Now I use it much more sparingly, which has made this dish a rare treat. We both love it when this recipe comes up in the rotation. Wonderful served over egg noodles. Ingredients:
1/2 cup brown rice flour (rice flour fries up crispier then all-purpose) |
2 teaspoons paprika |
1 teaspoon garlic powder |
1 teaspoon ground black pepper |
5 boneless skinless chicken thighs |
1/4 cup butter |
1 (10 3/4 ounce) can cream of chicken soup |
8 ounces sour cream |
1 teaspoon paprika |
Directions:
1. Mix flour, paprika, garlic powder, and pepper into a deep bowl. Coat the chicken with the paprika mixture (I like to cut the chicken into strips).
2. Heat the butter in a skillet over medium-high heat. Cook the chicken until its browned on both sides. Remove from the skillet.
3. Stir the soup and last teaspoon of paprika in the skillet and heat to a boil.
4. Return the chicken to the skillet and reduce heat to low. Cover and cook for five more minutes or until chicken is cooked through (this step can be skipped if you cut the chicken into strips).
5. Stir in sour cream and serve.
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