Thinking of you Billy dear

[luvnit]

Tonight we are having Chicken Paprika. A recipe you gave us on the forum about a year ago. I made it twice since then and it's fabulous every time.

Here's is the recipe, in case anyone else would love to try it. Compliments of Billy

Chicken Breasts w/Paprika Cream

Recipe By :Marilou Robinson, Portland, OR
Serving Size : 6 Preparation Time :0:10
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large boned and skinned chicken breast halves
6 tablespoons unsalted butter -- divided
1 tablespoon vegetable oil
6 large green onions -- chopped
1 1/2 tablespoons paprika
2 cups heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
hot cooked rice

In a large skillet, brown chicken in 1 Tbs butter and oil over medium heat. Cover and cook for 5-7 minutes or until juices run clear. Remove chicken and keep warm.

In the same skillet, saute onions until tender. Add paprika and remaining butter; heat until butter melted. Stir in the cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken over rice. Garnish onions if desired.

[chef_Tab]

Dangit! I just got home from the store and saw this. I would rather be making this, but I know I am very low on paprika. I am making chicken tarragon instead. I love paprika. This will have to be made soon, thanks for bringing it up.

[bjcotton]

I showed Marilee this recipe last night but she and her husband are on a LOW-fat diet for high cholesterol and she declined. Maybe I'll make it when I get back home.

[lov2cook]

Hi guys! I have a Paprika from Spain it is very smokey the brand is Dalia in case you know it.
Question is...Would it work? Or are you using Hungarian Paprika

[labradors]

'ello, Lov.

The recipe is, essentially, the Hungarian "Chicken Paprikas," and is best with Hungarian paprika, but if you can't get that, the smoked, Spanish paprika will still work well - only with a somewhat different flavour than you would get with the Hungarian paprika.

[firechef]

Like maybe the added smokiness of the smoked Spanish paprika???

Would think that the flavour of the smokiness would not hurt this dish.

[luvnit]

I used Spanish Paprika in this dish and it's wonderful. I am sure I have had Hungarian Paprika, but it's been so long. I'd have to do a taste test side by side (or sniff test), to really determine the difference.

What's the name of that spice store you all go to? Is it Panseys' or something like that. I have to make a trip to one of these stores in the New Year. That shall be my resolution.

[Harborwitch]

Penzey's, not knowing exactly where you are. . .

Lakeville, MN
7626 160th St W
(952) 953-1788
Mon.-Fri.: 9:30AM - 5:30PM
Sat.: 9:30AM - 5:00PM
Sun.: 11:00AM - 5:00PM

Minneapolis, MN
3028 Hennepin Avenue S
(612) 824-9777
Mon.-Fri.: 9:30AM - 5:30PM
Sat.: 9:30AM - 5:00PM
Sun.: 11:00AM - 5:00PM

St. Paul, MN
674 Grand Ave
(651) 224-8448
Mon.-Fri.: 9:30AM - 5:30PM
Sat.: 9:30AM - 5:00PM
Sun.: 11:00AM - 5:00PM

Hopefully one of them is close! Oh how I love the smell of a Penzey's! I wish they felt Northern CA was worth a store

[Gourmet_Mom]

Hey, Sharon, you think that's bad, I'd have to drive almost 300 miles north to get to one here. I guess I could visit the newlyweds and stop by on the way home...LOL!

[Trixxee]

You guys are so great. I think this will be our dinner tomorrow, along with the buttered noodles/dill/pea side dish from the Stews book.

Thank you for saving me the trouble of figuring out Saturday's dinner!

I bet chef_tabs would like this. I know she's fond of paprika.