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Paprika Chicken Florentine


My husband and I happened upon this recipe when we had most of the ingredients and needed to cook something.  It turned out delicious and will be back on our table soon.  Try it and let me know if you like it.

6 boneless skinless chicken thighs
2 cups chopped fresh spinach
6 ounces fresh mushrooms, sliced
3 buds/toes of garlic, finely diced
1 16 ounce jar of Alfredo sauce
1/2 cup whole milk or half and half
1 cup fresh grated Parmesan cheese
1 medium onion, diced
1 Tablespoon diced parsley
2 Tablespoons sweet paprika or 1 tablespoon sweet paprika and 1 tablespoon smoky paprika
salt and pepper and garlic powder
pinch of red pepper flakes
2 tablespoons olive oil
1 Tablespoon butter
Your favorite pasta


Unfold the thighs and season both sides with paprika, salt, pepper and garlic powder.  Rub the chicken so that the pieces are fully covered.  The paprika will give it a dark orange red color.  In a large skillet with lid, melt butter in olive oil.  Add chicken.  You will brown the chicken on both sides--about 3-4 minutes.  Remove for pan.  Use the remaining butter and olive oil to saute the onions, parsley, mushrooms and garlic.  The onions  and mushrooms may darken due to any paprika from the chicken remaining in the skillet. The paprika is going to make things dark (and flavorful).  When onions have softened, return chicken to skillet and spoon the onions and mushrooms on the top.  Continue to cook on low temperature for about 10 minutes, turning frequently.  Pour in alfredo sauce, put 1/2 cup milk in jar and shake to get out the remaining alfredo sauce and then pour into skillet.  Add red pepper flakes.  Make sure to cover the chicken completely with sauce.  Reduce to low heat, put lid on skillet, and cook 4-7 minutes, until you chicken is fork tender.  Stir in your spinach and parmesan cheese.  Cook for 3-4 minutes until cheese is melted and spinach has wilted.  Spoon over cooked pasta of your choice. ENJOY!

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