We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Paprika chicken
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
40 minutes
40 minutes
Spicy chicken tenderloins over creamy mushroom noodles.
Ingredients:
- 40g (1/4 cup) plain flour
- 10.00 gm ground sweet paprika
- 0.60 gm salt
- 1/2 tsp freshly ground black pepper
- 600g chicken tenderloins
- 18.40 gm vegetable oil
- 40.00 ml coarsely chopped fresh continental parsley
- 250g noodles
- 185ml (3/4 cup) chicken style liquid stock
- 200g button mushrooms, thinly sliced
- 185ml (3/4 cup) extra light thickened cream
- Freshly ground black pepper
Instructions:
- Prepare delicious noodles: Boil the noodles in a generously salted large saucepan according to the package instructions. Drain and place back into the pan.
- In a large non-stick frying pan over medium-high heat, bring chicken stock and mushrooms to a boil. Cook for 6-7 minutes until mushrooms are tender. Stir in cream and cook for 10-12 minutes until reduced by one-third, stirring occasionally.
- Combine the noodles and parsley with the sauce and cook for 1-2 minutes until they are fully incorporated and warmed. Add pepper to taste before serving.
- Coat chicken: Mix flour, paprika, salt, and pepper in a bowl, then transfer to a plate. Coat chicken evenly in the flour mixture, shaking off any extra.
- In a large non-stick frying pan over medium-high heat, sizzle the oil. Add the chicken and sear for 3-4 minutes on each side until beautifully golden and fully cooked. Place on a paper towel-lined plate to drain.
- Serve the creamy mushroom noodles in separate bowls, top each with chicken, sprinkle with fresh parsley, and enjoy right away.