Chicken Paprika

16 240 715
Ingredients Minutes Calories
Prep Cook Servings
3 h 1 h 6
Chicken Paprika
Health Rating

Ingredients


6 breast Chicken breast, boneless, skinless
3 medium egg Egg
2 tbsp Garlic (minced)
1 1/2 cup All-purpose white flour
4 tsp Paprika
2 tsp Salt
1 tsp Black pepper
1/4 tsp Cayenne pepper
1 tsp Garlic powder
1 tsp Garlic salt
1 tsp Onion powder
1/4 cup Extra virgin olive oil
1/2 cup Butter, unsalted (gravy)
4 3/4 cup Partly skimmed milk, 1% M.F. (gravy)
2 cube Chicken bouillon, Knorr (gravy - crushed)
1/2 tsp Salt (gravy)

Instructions


In small mixing bowl, combine eggs and minced garlic. Pour egg mixture into a zip lock baggie and add chicken. Seal bag and coat well. Marinate chicken for at least 3 hours.

In a large mixing bowl, add flour, paprika, salt, pepper, cayenne pepper, garlic powder, garlic salt and onion powder. Mix well.

Remove chicken from baggie and dredge in the flour mixture. Save the extra flour mixture for the gravy.)
Heat large skillet on med high and add the olive oil.

Place coated chicken in skillet and brown on each side for 2 to 3 minutes.

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with cooking spray and place chicken in dish. Cover chick with foil and bake for 40 to 50 minutes, depending on the size of your chicken. Cook until the pink is gone from the middle.

Gravy:

While the chicken is baking, melt butter in large skillet over medium heat.

Add ½ cup flour mixture you used to coat your chicken in to the melted butter. Cook for 1 minute. Slowly add the milk and stir quickly using a flat wire whisk until smooth. Add the crushed chicken bouillon and salt. Stir until gravy comes to a soft boil and thickens.

Serve over chicken and mashed potatoes.

Nutrition Facts

Per Portion

Calories 715
Calories from fat 299
Calories from saturated fat 122
Total Fat 33 g
Saturated Fat 13.6 g
Trans Fat 0.9 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 13.0 g
Cholesterol 268 mg
Sodium 1636 mg
Potassium 1012 mg
Total Carbohydrate 38 g
Dietary Fiber 1.9 g
Sugars 10.5 g
Protein 65 g

Dietary servings

Per Portion


Grain 1.6
Meat 2.6
Meat Alternative 0.3
Milk 0.8

Energy sources


Pygal22%434.89655457775444126.5424891228754442%420.06149815497514273.0713703324011637%299.9047328990216159.155744002379922%42%37%CarbohydratesFatProtein
Recipe from:
Lunch
Main