Chicken Paprikash #RSC
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 pan
- Serves:
- 4-6
ingredients
- 1⁄4 lb bacon
- 1 cup shallot, peeled and sliced
- 2 garlic cloves, minced
- 2 boneless skinless chicken breasts, cut into 1/2-inch slices
- 1 cup baby carrots, sliced
- 1 cup chicken broth
- 1⁄3 cup dry white wine
- 2 tablespoons lemon juice
- 1⁄4 cup pomegranate molasses
- 1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
- 1 1⁄2 cups Greek yogurt
- 1 tablespoon paprika, smoked, hot
- 1 teaspoon nutmeg, grated
- 1 (14 ounce) can artichoke bottoms, drained and quartered
directions
- Fry bacon in a heavy, non-stick skillet until crisp. Remove with a slotted spoon and drain on paper towels; crumble and set aside. Discard all but 2 tablespoons of the drippings. Stir shallots and garlic into pan. Stir-fry over medium heat until shallots are soft.
- Push shallots to edge of pan. Add chicken. Stir-fry until chicken is nicely browned. Add carrots, chicken broth, wine, lemon juice and molasses. Cover and simmer over low heat for 15 minutes.
- Sprinkle Hidden Valley Mix over chicken, then stir in the crumbled bacon, yogurt, paprika, nutmeg and artichoke bottoms. Simmer for 3 more minutes. Taste and add salt if desired.
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RECIPE SUBMITTED BY
<p>I love to enter recipe contests and have been fortunate enough to win a few. I live in Oregon with my dog, Shadow. Having raised 5 boys, I've done a lot of cooking.</p>