Paprika Chicken

    I was away from my blog for a long time, I been trying varies cooking and recipe. I’m currently down to Keto meals that going to make some different in my daily diet, to improve my health in general. This is the first keto meal I cooked, and I’m absolutely loving it, no other dietary will advise you to having fat like nobody business. It does look like Indian dish with that vividly red and creamy curry. The thickness of the sauce is the one to dive in, I even using spatula to clean the saucepan. as it was so delicious I eat it straight from the saucepan. Here is the recipe for your adventure.
  • 4 x 115g chicken breast, skin-on
  • sea salt
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 118g chopped sweet onion
  • 120ml double cream
  • 2 tsp smoked paprika
  • 120g sour cream
  • 2 tbsp chopped fresh parsley
  1. Lightly season the chicken breast with salt and pepper.
  2. Heat up a large skillet over medium-high heat with the olive oil.
  3. Sear the chicken on both sides until almost cooked through, about 15 minutes in total. Remove the chicken breast to a plate to rest.
  4. In the same skillet, add the chopped onion and saute until tender, about 4 minutes.
  5. After the onion is tender, stir in the double cream and paprika and bring the liquid to a simmer.
  6. Return the chicken breasts and any accumulated juices from the plate into the skillet and simmer the chicken for 5 minutes until completely cooked.
  7. Finally stir in the sour cream and then remove the skillet from the heat, continue stir until the sour cream is fully incorporated.
  8. Serve topped with the freshly chopped parsley.

I hope you will not eating straight from the skillet.

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