Spanish Paprika Chicken

Recipe by Marlitt
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken breasts in a shallow dish.
  • Sprinkle with lemon zest and drizzle with lemon juice.
  • Turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
  • In a small bowl mix paprika, thyme and half each of the salt and pepper.
  • Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
  • Rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
  • In a large non-stick skillet heat half the olive oil (1 Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
  • Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
  • Add the wine and bring to a boil.
  • Cook stirring for about 3 minutes or until the wine is almost evaporated.
  • Add the chicken stock and remaining salt and pepper, stir to combine.
  • Return chicken breasts to the skill and bring to a simmer. Cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
  • Sprinkle with parsley before serving.
  • Enjoy.
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