Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 lbs (1kg) boneless skinless chicken breasts
- 1/2 cup (114 gr) unbleached white flour
- 3 oz (80 ml) Spanish virgin olive oil
- 1/2 medium yellow onion
- 16 oz (500 ml) chicken broth
- 1 long green pepper (sweet)
- 2-3 Tbsp Spanish virgin olive oil
- 2-3 Tbsp unbleached white flour
- 2.5 Tbsp Spanish sweet paprika
- salt to taste
This Chicken Breast in Paprika Sauce recipe makes approximately 8 servings as a tapa or 4 servings as a first course.
Rinse the chicken breasts and pat dry. Cut chicken breasts in half. Pour flour into a paper or plastic bag and add 1 tsp salt. Place several pieces of chicken into the bag and shake to coat. Repeat until all pieces of chicken are coated in flour.
Pour approximately 1/4-inch of olive oil into a large frying pan and heat on medium. Brown chicken on both sides, then set aside for later.
Finely chop onion. Remove stem, seeds and membrane, then finely chop green pepper. Pour olive oil into a medium frying pan and sauté vegetables on low heat until onions are translucent and peppers are soft. In the same frying pan, raise heat to medium and add flour. Fry flour, stirring constantly. Slowly add chicken broth while continuing to stir until sauce thickens. If necessary, add more flour to thicken. Add paprika and salt and continue to stir.
Pour mixture into a bowl and process with a stick blender until sauce is smooth. Alternately, whirl in food processor.
Return chicken breasts to the frying pan and pour sauce over chicken. Simmer until chicken is fully cooked, about 5-7 minutes. Serve with fried potatoes or rice.