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Suggest a better descriptionSource: Lose weight get fit (P184)
1. Place each chicken breast between 2 sheets of Cling film. Using a rolling pin, lightly pound the thicker areas so the chicken breasts are an even thickness (about 20m). Season all over with salt and pepper.
2. Heat half the oil in a large non-stick frying pan over a high heat. Add the chicken breasts and cook for 2 minutes on each side. Remove the chicken from the pan and transfer to a plate.
3. Add the remaining olive oil to the frying pan over a medium-high heat. Add the shallots and cook for 2-3 minutes or until softened, stirring regularly. Toss in the garlic and cook for 2 minutes. Stir in both paprikas and cook for 30 seconds then stir in the tomato purée and cook, stirring, for 1 minute.
4. Add the sherry and let it bubble to reduce right down before pouring in the stock. Bring to a simmer and allow to bubble until the liquor is reduced by half.
5. Meanwhile, place a steamer over a pan of boiling water. Add the vegetables and steam for 5 minutes or until tender.
6. Add the chicken to the sauce and simmer gently for 2-3 minutes until cooked through. Stir in the créme fraiche and season with salt and pepper to taste. Stir through the chopped parsley and serve with the steamed vegetables alongside.
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Serving Size: 1 (424g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 293 | ||
Calories from Fat: 43 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 72mg | 22 % | |
Sodium 543mg | 19 % | |
Potassium 740.7mg | 19 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 15.2g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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