Middle Eastern Sautéed Chicken Breast Paprikash
I made this tasty dish for lunch today...
Remove chicken from bones into bite-sized pieces.
Dice and fry onion and garlic cloves in olive oil in frying pan over medium heat for about fifteen minutes.
Add chicken pieces and turn up the heat to brown the chicken. Keep stirring and turning the chicken with a soft spatula. When the chicken is brown, sprinkle with curry powder, ground paprika, and ground cayenne pepper.
Add a little Martinelli sparkling apple cider to deglaze the pan...
Add fresh:
Basil flowers and leaves,
Flat Italian parsley leaves, (curly parsley leaves are okay if you prefer)
Oregano leaves,
Mint leaves.
Stir for just a few minutes.
Remove from heat and place onto plates.
Make a salad separately, with the same fresh herbs from your garden, plus red and green lettuce leaves from your garden.
Cut up cucumber and tomato into the salad. (See next recipe.)
Middle Eastern Sautéed Chicken Breast Paprikash
I made this tasty dish for lunch today...
Remove chicken from bones into bite-sized pieces.
Dice and fry onion and garlic cloves in olive oil in frying pan over medium heat for about fifteen minutes.
Add chicken pieces and turn up the heat to brown the chicken. Keep stirring and turning the chicken with a soft spatula. When the chicken is brown, sprinkle with curry powder, ground paprika, and ground cayenne pepper.
Add a little Martinelli sparkling apple cider to deglaze the pan...
Add fresh:
Basil flowers and leaves,
Flat Italian parsley leaves, (curly parsley leaves are okay if you prefer)
Oregano leaves,
Mint leaves.
Stir for just a few minutes.
Remove from heat and place onto plates.
Make a salad separately, with the same fresh herbs from your garden, plus red and green lettuce leaves from your garden.
Cut up cucumber and tomato into the salad. (See next recipe.)