Skillet Paprika Chicken with Sour Cream
Ingredients:
- 1 Greenbrier Chicken, cut into pieces sprinkled with salt, pepper, cayenne pepper, onion powder, garlic powder and paprika
- 1/3 cup flour
- 2 tablespoons lard + 1 tbsp butter
- 1 teaspoon onion powder
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- parsley sprigs, optional
Directions:
- Dredge chicken in flour; reserve remaining flour. In a large skillet over high heat, brown the chicken pieces on both sides in the lard; remove from skillet and lower heat to medium low. Add a tablespoon of butter to skillet, followed by the reserved flour. Cook, stirring for 2 minutes. Stir in onion powder, paprika, salt, pepper, and chicken broth. Add the chicken back to the skillet. Reduce heat to medium low and cover. Simmer for 35 minutes, turning once, until chicken is tender and juices run clear when pierced with a fork.
- Using tongs, remove chicken to a large serving tray or platter. Skim fat from skillet and stir in sour cream. Heat through. Spoon sauce over chicken and garnish with parsley, if desired. Serve with rice.
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