Chicken Paprika a La Morris
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
4 pieces
- Serves:
- 4
ingredients
- 4 boneless skinless chicken breasts
- 6 tablespoons flour
- 1 pinch salt
- 1 dash pepper
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 (14 ounce) cans whole tomatoes (drained-reserving juice)
- 1 large yellow onion, sliced
- 1 cup low-fat plain yogurt (original called for sour cream)
directions
- In a small bowl, combine 4 Tbsp flour, and salt and pepper. Combine. Lay out chicken breasts on a piece of plastic wrap. Lightly sprinkle chicken with 2 Tbsp of flour mixture. Use the tenderizing part of a kitchen mallet to pound chicken, so that the flour becomes incorporated in the meat. Repeat with opposite side, using another 2 Tbsp of the flour.
- Heat vegetable oil in a large skillet. When hot, carefully place prepped chicken across the bottom in an even layer. Cook until browned and completely cooked (approximately 5 minutes each side – depending on size of each piece).
- Remove chicken to plate. Add the smoked paprika and onions to the pan and cook until the onions are transparent.
- Add tomatoes to the onions in the hot skillet, and gently stir so that the tomatoes and onions combine.
- Add remaining 2 Tbsp flour to reserved tomato juice. Gradually pour into simmering onions and stir until thickened. Add yogurt and stir. Add chicken back to pan. Heat until all ingredients are hot.
- Serve alongside some mashed potatoes, couscous or noodles.
- It has become one of our favorite comfort meals.
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RECIPE SUBMITTED BY
<p>Informatics nurse <br />(retired from active emergency room duty) <br />Graduate school wannabee, but maybe too old. <br />Indulgent dogmother of a mixed breed pinnypoo -miniature pinscher and toy poodle. <br />I am most know for my interesting hot beverages.</p>