RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3105
| View Recipe |
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| Recipe Name: |
Stick Handling Chicken Paprikash with Parslied Noodles - Copy |
| Source: |
Jaromir Jagr of the NHL's Pittsburgh Penguins |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Hungarian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.02
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Parslied Noodles |
| Comments: |
Adapted by Lindy H Frank
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Ingredients:
3 Tablespoons oil, olive
1 to taste salt and pepper
1.5 Pounds chicken breast, boneless, skinless cut into 1- to 2-inch cubes
1 Bunch parsley, flat-leaf chopped
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Directions:
Sauté onion in 1/2 tablespoon each butter and olive oil until tender. Set aside.
Season flour with salt and pepper and paprika to taste. Toss chicken pieces into flour. Shake of excess and reserve.
Cook chicken pieces in batches, using 1 tablespoon each butter and oil to start, adding additional of each as needed.
When chicken is browned, cover and continue to cook until the chicken is cooked through. Once meat is cooked, remove and set aside.
Add the 1 tablespoon paprika and stir for 1 to 2 minutes. Add water and stock and bring to a boil. Whisk flour into the sour cream and stir very well. Whisk into the boiling sauce.
Simmer until the sauce has thickened. Add the chicken and onions back to the sauce; add salt and pepper to taste, if needed.
Cook noodles until done. Toss with 6 tablespoons butter and chopped parsley, or other herbs of your choice. Serve chicken atop noodles. |
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| Nutrition per Serving: |
| Calories: |
1011 |
Total Carbs: |
100.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
206.2 |
Fat: |
48.5 |
Protein: |
53.54 |
| Fiber: |
4.02 |
Sodium: |
250.09 |
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