- 1 large russet potato
- 1 tablespoon butter
- 1/2 pound skinless, boneless chicken breast halves
- 1 1/2 teaspoons paprika, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons olive oil
- 1/2 onion, chopped
- 3 tablespoons half-and-half cream
- 1/3 cup white wine
- Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks.
- Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside.
- Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.
05/06/2018
recipepes.com
Paprika Chicken and Potatoes, recipe
PT15M
PT1H
5
455 calories