Chicken Paprikash #RSC

Submitted by fbenthin

"Ready, Set, Cook! Hidden Valley Contest Entry. Chicken Paprika has been around for a very long time. My version is a little bit different. By adding a few more ingredients "Chicken Paprikash" is a whole new experience that everyone raves about. The smoked paprika is hot, so you are warned! The artichokes are a nice surprise. It is easier to cut up the chicken if it is put in the freezer for about 10 minutes. Served with rice or noodles and a green salad, it is a complete meal. Enjoy!"

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 1 pan
• Serves: 4-6

ingredients

• 113.39 g bacon
• 236.59 ml shallot, peeled and sliced
• 2 garlic cloves, minced
• 2 boneless skinless chicken breasts, cut into 1/2-inch slices
• 236.59 ml baby carrots, sliced
• 236.59 ml chicken broth
• 78.78 ml dry white wine
• 29.58 ml lemon juice
• 59.14 ml pomegranate molasses
• 28.34 g package Hidden Valley Original Ranch Dressing Mix
• 354.88 ml Greek yogurt
• 14.79 ml paprika, smoked, hot
• 4.92 ml nutmeg, grated
• 396.89 g can artichoke bottoms, drained and quartered

directions

1. 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.
2. 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.
3. 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.

Reviews

[Re45898]

Very good recipe and so creative!