I have been testing out another new cookbook in an effort to cook a healthier, allergy safe recipe. There is no end to the number of recipes I have tagged to try. There are so many cookbooks in my house, some that I have not even tried a single recipe from. Sadly I have even had some cookbooks where I have had every recipe tank too. That is the absolute worst! But here is a yummy allergy safe recipe for chicken paprika that turned out. I made this the other day and the family just loved it. I hope you do too.
Chicken Paprika
1 lb. boneless, skinless chicken breast
1 clove garlic, minced (I use a garlic press)
1 tbsp. dairy-free margarine
2 cups chopped onion, I used sweet onion for this recipe
1 ½ cups sliced button mushrooms
2 tbsp. fresh lemon juice
2 tsp. paprika
½ tsp. kosher salt
¼ tsp. ground black pepper
1 tbsp. gluten-free measure-for-measure flour
2/3 cup plain unsweetened diary-free milk, I like to use flax milk
½ cup dairy-free sour cream
- Season chicken with garlic and set aside
- Heat dairy-free margarine in a large skillet
- Cook onion and mushroom over medium-high heat, remove from pan and set aside
- Brown chicken breasts, sprinkle with lemon juice, paprika, salt and pepper
- Return onion and mushroom mixture to the pan
- Cover and cook on low for 30 minutes or until chicken is cooked and tender
- Remove chicken from pan and keep warm
- Make the sauce – add gluten-free flour to the onions and mushrooms
- Stir and cook about 1 minute
- Add dairy-free milk and stir, simmer until thickened
- Stir in dairy-free sour cream, taste and add more paprika if desired
- Return chicken to sauce and heat through, do not boil
Chicken Paprika
Ingredients
- 1 lb. boneless skinless chicken breast
- 1 clove garlic minced (I use a garlic press)
- 1 tbsp. dairy-free margarine
- 2 cups chopped onion I used sweet onion for this recipe
- 1 ½ cups sliced button mushrooms
- 2 tbsp. fresh lemon juice
- 2 tsp. paprika
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- 1 tbsp. gluten-free measure-for-measure flour
- 2/3 cup plain unsweetened diary-free milk I like to use flax milk
- ½ cup dairy-free sour cream
Instructions
- Season chicken with garlic and set aside
- Heat dairy-free margarine in a large skillet
- Cook onion and mushroom over medium-high heat, remove from pan and set aside
- Brown chicken breasts, sprinkle with lemon juice, paprika, salt and pepper
- Return onion and mushroom mixture to the pan
- Cover and cook on low for 30 minutes or until chicken is cooked and tender
- Remove chicken from pan and keep warm
- Make the sauce – add gluten-free flour to the onions and mushrooms
- Stir and cook about 1 minute
- Add dairy-free milk and stir, simmer until thickened
- Stir in dairy-free sour cream, taste and add more paprika if desired
- Return chicken to sauce and heat through, do not boil