Chicken Paprika with Peas

This is a great weeknight dinner – home at 6:30, dinner at 7:15 in front of the fire.  The quality of the paprika is key here, I use Penzeys which can be found at www.penzeys.com.  I added the peas to make this a one bowl dinner.

2 boneless skin-less Chicken Breasts

1/4 cup diced Frozen Onions

1 Tbsp each Butter and Canola Oil

1 Tbsp Sweet Hungarian Paprika

1 8 oz can of Tomato Sauce

1/4 cup White Wine

1/4 cup Sour Cream

1 cup Frozen Baby Peas, heat in microwave for 1 minute

Serve with Egg Noodles or White Rice

  • Flatten the chicken breasts to a uniform thickness
  • Heat a large saute pan and then add the butter and oil
  • Add the onions and cooking until translucent
  • Add the chicken and brown on one side (just a minute, remember they are thin)
  • Flip over the chicken and add the wine and tomato sauce and bring to a simmer
  • Simmer about 7-10 minutes until the chicken is cooked through and the sauce has reduce slightly
  • About 5 minutes into the cooking time, add the warmed peas
  • Remove from the heat and stir in the sour cream
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