Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Sherried Paprika Chicken
Online Circular Online Circular Videos Videos
  Category  Search  

 
Sherried Paprika Chicken
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 30 minutes
Prep Time:
 30 minutes
Cook Method:
 stovetop
Cook Temp:
Directions:
.................................................................................
1. Place flour and paprika in a shallow dish and mix to combine. Pat chicken dry with paper towels. Season chicken with salt and pepper, dredge in flour mixture, and shake to remove excess flour.

2. Heat butter and 2 tsp. of the oil in a large nonstick skillet over medium-high heat. When foam subsides, place chicken in skillet and cook until browned on both sides, about 3 to 4 minutes per side. Transfer chicken to a plate and tent with foil.

3. Add remaining 1 tsp. oil to pan, heat, then add peppers and cook until they begin to wilt and brown in spots, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add broth, sugar, and any accumulated juices from chicken and simmer until slightly thickened, about 2 to 3 minutes. Add vinegar and return chicken to skillet. Continue to simmer, turning chicken to coat both sides, 1 minute per side. Serve immediately.

Source: Hannaford Fresh Magazine, Mar/Apr 2008
1/4 cup All purpose flour
1 Tbs Paprika
6 lb Hannaford Inspirations Chicken Breast Cutlets, 1 1/2 lb. ech
1/2 tsp Kosher salt, divided
1/4 tsp Black pepper, freshly ground
1 Tbs Unsalted butter
1 Tbs Olive oil, divided
2 ea Large red bell pepper, seeded, cut into thin strips
2 ea Cloves garlic, minced
1 Tbs Tomato paste
3/4 cup Canned chicken broth, low sod
1 Tbs Brown sugar
1 Tbs Sherry vinegar


© 2010 Adplex