Paprika Chicken with Creamy Sauce

I realize it's only been a few days but I have missed blogging! Especially taking pictures of the food. I'm happy to be back!

Anyway, I pulled out a vintage cookbook today that my mom gave me. I flipped to the back and looked for the chicken section and my eyes immediately went to the paprika chicken recipe. When I saw that it also had a sauce I was sold. It was a big hit and I'm pretty sure my husband was sad that we didn't have leftovers, so I'm sure I'll be making this again soon. I followed the directions almost exactly as written (other than the paprika, the extra herbs, spices, and lemon juice are my own additions), but I might change something next time around. I notice this in a lot of vintage recipes for some reason, but the chicken was cooked until crispy and then cooked through with the sauce. This means that the crispy crust isn't THAT crispy anymore. It didn't bother me any but you might want to pound the chicken breasts thin and cook them through, remove from heat, finish the sauce and then serve. I'm still undecided, but I might try it next time.

Farm Journal's Country Cookbook, 1959

And Christmas was great. We ate, slept in, ate some more, opened gifts, ate, napped, snacked..... Yeah, the baby weight that I'm trying to lose is never going to leave after this holiday. Yikes. And I received a mini muffin pan so naturally I'll be making mini muffins soon.... double yikes. Oh, and a donut pan..... yeah.... I just gained weight thinking about all of the baking in my future. :)

Ok, list time. 

Christmas highlights:

1. Giving my toddler Mimi a giant princess castle with all of the princesses.
2. Seeing my 2-month-old Emmett laugh and giggle over a Thomas the Train doll.
3. Hearing Mimi say, "Look! A twee!" when we put our little twee (tree) up.
4. Making spritz cookies and watching Mimi decorate them.
5. Eating breakfast at my parent's house.
6. Watching "The Year Without a Santa Claus" more times than I care to admit.
7. Burning my bread... ok, not a positive highlight but definitely something I'll remember for a while.
8. Seeing Mimi jumping and laughing with her cousins. Not just any jumping and laughing but really getting involved and playing. She's really growing up fast.
9. Shrimp cocktail -- enough said.
10. Making spaghetti, meatballs, and garlic bread the night before Christmas eve. I think we have a new tradition.

I hope everyone had a nice holiday. I'm looking forward to the New Year, although I need to come up with some resolutions. :)

Paprika and flour

Chop the onions

Garlic... mmm...

Add the chicken to the sauce

Add the cilantro 

Plate it, drool at it, take a picture even though the family is starving :)

Paprika Chicken with Creamy Sauce

Serving Size = 2

Adapted From: Farm Journal's Country Cookbook, Nell B. Nichols, 1959

• 2 chicken breasts
• 1/4 cup of flour (roughly)
• 1/2 tablespoon paprika (I used sweet paprika. Make sure you use high quality)
• 1/2 teaspoon garlic powder
• A pinch of cayenne pepper
• Salt (about 1 teaspoon)
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1/4 cup sour cream
• 1 1/2 cups chicken stock, or water
• 1/2 cup heavy cream (could just add 1/2 - 3/4 cup sour cream, but I only had 1/4 cup)
• 2 tablespoons cilantro, finely chopped
• 1/2 lemon, juiced (about 1 tablespoon)
• 2 tablespoons unsalted butter

1. In a large pan, add some oil (I used EVOO) and set to medium heat.
2. Mix together the flour, paprika, garlic powder, salt, and cayenne pepper. Reserve 1 1/2 tablespoons of the flour mixture. Coat the chicken in the flour mixture and add to the hot pan. Cook a few minutes on each side to create a brown crust. Remove to a plate.
3. Add the onion to the pan and cook until soft. Add the garlic and cook another minute or two until fragrant, remove to a plate.
4. Turn the heat down to medium low and add 2 tablespoons of butter to the pan. Once melted, add the reserved flour mixture and stir, gently cooking the flour for a few minutes. Add the chicken stock and stir well. Bring the mixture to a simmer and add the onions and chicken back in. Simmer very gently for about 30 minutes, until the chicken is cooked and tender.
5. Remove the chicken and finish the sauce. Make sure the heat is low and add the heavy cream, sour cream, lemon juice, and cilantro (and some black pepper). Stir well and taste.
6. I served mine over potato cauliflower mash.

Linking to: Hearth and Soul, These Chicks Cooked,What's Cooking Wednesday, Real Food Wednesday, Fat Tuesday, Whatever Goes Wednesday, Creative Juice, Weekend Show Off Party