Quick Chicken Paprikash
prep time: 10 minutes | Cook time: 35 minutes | makes 4 servings
2 lbs boneless, skinless chicken breasts cut into thin slices
1 tbsp salt, divided
black pepper
2 tbsp butter or olive oil
2 bell peppers, cut into 1 inch pieces
1 large onion, cut into inch pieces
6 garlic cloved, chopped
3 tbsp sweet hungarian paprika
1/8 tsp cayenne pepper
3 tbsp Gluten free flour Blend like Bob’s red Mill (can use regular if not GF)
Juice of a large lemon (or 2 small)
1 1/2 cups chicken stock
1 tbsp fresh thyme leaves
1/2 cup full fat Greek Yogurt or canned coconut milk
Season chicken with 1 tsp salt and 1/4 tsp black pepper. Heat a large saute pan over medium-high heat. Add 1 tbsp butter/oil. Once the butter is melted, add in seasoned chicken and cook, stirring occassionally until cooked through, about 8 minutes.
Remove the chicken from the pan and set aside. Add the other 1 tbsp of butter and stir in peppers, onions and garlic. Season with salt and pepper. Cook for about 5 minutes, until veggies start to soften. Stir in the flour, paprika and cayenne. Let cook for about one minute stirring continuously. Add the lemon juice, chicken stock, thyme and 1 tsp of salt. Bring to a boil. Add chicken back to the pan. Once the mixture comes back to a simmer, lower heat and cook on med-low for about 20 minutes, or until chicken is tender and sauce is thickened.
Mix in the yogurt or coconut milk, and heat through. Check for seasoning. Serve over rice, cauliflower rice, quinoa or mashed potatoes!