Chicken Paprikash II

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This recipe is without onions, so the seasonings have been modified to produce a savory alternative.

  • 1 lb Chicken Breasts or Cutlets
  • 14 oz can Chicken Broth
  • 3 Garlic Cloves, minced
  • 1/2 cp Flour
  • 2 tsp Paprika
  • 1/4 tsp Red Pepper (Cayenne)
  • 2 tsp Lawry Seasoned Salt
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 4 oz Marsala (or Dry Medium Dry Sherry, or Dry Vermouth)
  • 2 to 4 tblsp Olive Oil
  • 1 or 2 tblsp Butter
  • Cut ChickenĀ into 1 inch squares
  • Mix Flour and all the Seasonings in a flat bottomed bowl.
  • Dredge Chicken Cutlets in Flour mixture, placing pieces on a plate.
  • Over medium high heat, saute Chicken, a few pieces at a time, in the Olive Oil and Butter. Remove to a dish.
  • Saute minced Garlic for a minute or two in Olive Oil, or until the Garlic become fragrant. (Do not brown.)
  • Deglaze pan with Marsala; add Chicken Broth and bring to a boil.
  • Return Chicken, bring to second boil. Cover and simmer 8 minutes.
  • Serve.