Happy Wednesday! Hope you guys are having a great week! This week so far has been amazing for us! Lots of swimming, dancing, and playing around!
Today the girls and I met an old friend at an Indian Street food restaurant, Chai Pani, in Decatur, Georgia. I had a Chatpatta Paneer Sandwich- Fresh grilled paneer (farmer’s cheese), cucumber, onions, dusted with chaat masala. Served on 2 griddled buns (pav) with green chutney and Maggi Ketchup. Wow! Note to self…more Indian food in my life… The girls had chicken tenders, sweet corn with ghee, and shoe string fries. They are sold.
Tonight I made a dish called Chicken Paprikash. This is a Hungarian dish made with peppers, onions, garlic, paprika, tomatoes, and a cream of some sort (heavy cream, cream cheese, etc) I have made it once before on the blog, but I wanted to try and change it up a bit. The last time I made it, my recipe was from a Cooking Light magazine.
Today I read 10 different recipes and kind of adapted it to what I had in the cabinet and fridge. I lighted it up even more by using chicken breasts and half and half. It was so good! Next time, I might even add in some mushrooms. Still trying to win the girls over with sweet peppers, but they said they loved the chicken and sauce, so that is a small victory. The hubby had 2 servings, so I will take that as a victory, as well. I even took an extra piece of bread to soak up all my remaining sauce. YUUUMMMM!!!!
2 boneless, skinless chicken breasts, cut in half down the middle (I do this for faster cook time)
1 onion, sliced
2 cloves garlic chopped and minced
1 cup sliced sweet peppers (I use a combo of red, yellow, and orange)
2 tablespoons tomato paste- I usually do 1 tablespoon per piece of chicken
1 can diced tomatoes
2 tablespoon each of flour,Paprika, Salt, and Pepper
1 bag wide egg noodles
1/4 cup half and half
1/4 cup chopped parsley
Heat pan to med-high heat. Take 2 chicken breasts and cut in half down the middle; not through the middle, which would make them too thin. Dredge them in a combo of 1 tablespoon each of flour, paprika, salt, and pepper. Cook in a tablespoon of canola, vegetable, or olive oil – each side for about 3 minutes or until browned. Take out of pan.
Start boiling water, salty ocean water, that is. When boiling add noodles and follow bag’s directions.
Add in a couple tablespoons or more of oil. Add in your onions and peppers. Cook down for about 4 minutes. Then add in your tomato paste. Cook down for 3 minutes. Add in the rest of your flour, paprika, salt, and pepper. Mix well. Add diced tomatoes and stir well with your veggie and flour mixture. Add in your half and half and stir. Your chicken breast are almost done, so put them in for 5 more minutes. When your sauce is getting thick, take out your chicken and slice thinly or in small bite-sized pieces. Add back in sauce and cook more if needed. Add chopped parsley.