Recipes:
# Chicken with Paprika Cream
## INGREDIENTS
4 tablespoons butter
1/2 cup chopped onion
3 pounds chicken quarters
1/2 teaspoon salt
2 tablespoons paprika
1 tomato, peeled and chopped
1 cup chicken broth, divided
2 tablespoons all-purpose flour
1/4 cup heavy cream
1/2 cup sour cream
SERVES 4
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## Make Ahead
You can prepare this dish through step 3 up to 8 hours ahead. Refrigerate until ready to reheat. Add the sour cream just before serving.
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## VARIATION
For a complete and hearty meal, serve this creamy chicken over fettuccine.
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### 1
Melt butter in a large skillet over medium-high heat. Add onion; cook until tender, about 5 minutes. Add chicken and salt; cook until browned, about 5 minutes per side. Remove from skillet.
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### 2
Stir paprika into skillet juices. Add tomato and 1/2 cup broth. Simmer for 5 minutes. Return chicken to skillet; cook, covered, about 35 minutes. Remove chicken to a serving dish.
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### 3
Add flour to skillet juices; stir to blend. Cook, stirring, until smooth, about 3 minutes. Gradually add remaining broth to equal 1 cup liquid. Add heavy cream. Cook just until sauce is heated.
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### 4
Stir sour cream into sauce. Cook just until sauce is heated, about 30 seconds. Spoon sauce over chicken.
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## Make It Quicker
• Use 2 pounds small boneless pieces of chicken to reduce the cooking time in step 2 by about 8 minutes.
