Hi Everyone, This is "hubby" dropping in for a quick note to share with you a very interesting link to information about paprika and a super simple recipe. So why suddenly an interest in paprika? I was looking through our collection of recipes for something to do with chicken as I am preparing the main dish for this evening's dinner. I thought of paprika and it's brilliant red color. It is the season after all. As I scanned the list under chicken I found it, slapping my forehead and muttering "oh yeah" to myself. Chicken Parisienne jumped out from the screen and I remembered that paprika is the primary spice, along with salt and black pepper. That should be just the ticket in this creamy white dish. I was good until I realized that we were out of paprika. That sent me back to the computer, this time to search for paprika substitutes. In the process I found the page in the link that follows and learned something rather extraordinary about paprika. Apparently it's use is all about the color and not so much as a flavoring agent. That is, of course, unless you use the smoked Spanish paprika which will impart some smoky flavor. Here, I'll let you read for yourselves if interested in the wonders of paprika, but do come back if you want a very-simple-but-good-enough-to-serve-company recipe.http://www.buzzle.com/articles/paprika-substitute.html
Here is what you will need for this no fuss recipe:
A two quart baking dish with cover, a medium sized mixing bowl, a whisk, and a measuring cup.
1 tbs of vegetable oil
4 lg. chicken breasts
12 medium sized Crimini mushrooms (Italian brown)
1/2 c. chicken stock
1 c. sour cream
1 c. half and half or light cream
1/2 c. dry white wine
2 rounded tbs all purpose flour salt/papper to taste
Paprika to taste (may substitute chili powder
Optional: garlic to taste (I use three full bibs of fresh garlic)
Method: Oil the inner surface of the baking dish with a brush or a soaked paper towel. Wash, pat dry, and debone chicken breast, placing them in the oiled baking dish.
Slice mushrooms about 1/2 cm (3/8inch) thick and spread over the chicken breasts
Combine chicken stock, white wine, sour cream, light cream, and flour in the mixing bowl and mix thoroughly with a fork. Pour this mixture over the chicken and sprinkle generously with paprika (or somewhat more sparingly with a mixture of chili powder and allspice).
Bake at 175C (350F) degrees for about 1 hour, or until tender. Serve over your choice of white rice or egg noodles. (I like the noodles which I toss slightly with a pat of butter and a couple of tablespoons of chopped parsley.
Sprinkle a little more paprika on the chicken after plating. The contrast between the green flecks in the noodles and the red on the chicken qualify this dish for a pre Christmas, celebratory, dinner. Serves 4 people. (You can stretch this to 5 or 6 chicken breast without adding any liquid)