Easy Chicken Paprika
Ingredients
The base
-
1
whole
onion, chopped
-
3
cups
fresh chopped mushrooms
-
2
cloves
garlic, minced
The sauce
-
1¾
cups
chicken broth
-
1
tablespoon
arrowroot
-
2-3
teaspoons
paprika
-
½
teaspoon
Herbamare
-
⅛
teaspoon
fresh ground black pepper
-
3
tablespoons
tomato paste
The cashew cream
-
½
cup
plain cashews (not roasted or seasoned)
-
1
tablespoon
lemon juice
-
¾
cup
water
The chicken
-
1.5
pounds
chicken breast
Instructions
- Sauté onion, mushrooms, and garlic in a dutch oven over medium heat for about 15 minutes.
- Turn heat to low and add chicken broth, arrowroot, paprika, Herbamare, black pepper, and tomato paste.
- In a blender, puree cashews, lemon juice, and water to make cashew cream.
- Add cashew cream to the pot and stir until warmed through.
- Slice chicken breast into cutlets and season with Herbamare.
- Submerge cutlets in the sauce, cover, and bake at 350°F for about 35 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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