Every once in awhile I like to look through my vintage cookbooks and find a recipe to try. One of my favorite old cookbooks is the “Culinary Arts Institute Encyclopedic Cookbook” and that is where I found this recipe for Chicken Breasts Paprika.
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Chicken Breasts Paprika
I love all of my old cookbooks but I must say I probably have enjoyed the Culinary Arts Institute Encyclopedic Cookbook the most of all. It was a wedding gift and I’ve spent many an hour reading this cookbook.
It is sadly out of print and the copies I did find were extraordinarily expensive. Amazon has one in rough shape for over $500! I was going to buy a copy for my daughter but not at that price. Sorry Lisa! But keep your eye out in used book stores. If you happen upon one at a reasonable price, snap it up!
Chicken Breasts Paprika
- 4 small chicken breasts (or two large cut in half)
- 1/4 cup white wine
- 1/4 clove garlic (use a whole clove and live dangerously!)
- 1 cup water or chicken stock
- 1 teaspoon salt
- 1/2 tablespoon flour
- 1/4 teaspoon paprika (or more)
- 1 1/2 cups cream or evaporated milk
- 1 cup cooked mushrooms (optional)
Simmer chicken breast portions in wine, garlic and chicken stock until tender - about one hour. Add salt when almost done.
Blend flour, paprika and enough cream to make a smooth paste.
Add remaining cream or evaporated milk to chicken.
Stir in flour mixture gradually.
Add mushrooms (if using), stir and cook until sauce is thickened.
Add more seasoning if desired.
Remove garlic before serving.
I made the following adaptations:
– I used 1/2 cup of wine instead of 1/4 cup. Why? Because that’s how much I had leftover in a bottle in the fridge. This provided a bit larger quantity of sauce which I found to be a plus. You could increase the chicken stock instead.
– That 1/4 of a clove of garlic? And remove after cooking? Apparently people were afraid of flavor back in the day. I used a good spoonful of minced garlic.
– At the point in the recipe where it says to “add more seasoning if desired”, I added garlic powder, black pepper and a pinch of cayenne.
– I used a can of evaporated milk because we were low on cream. It worked just fine.
– I am deathly allergic to mushrooms so I left them out.
– I served the chicken and sauce over cooked rice. It would also be delicious over mashed potatoes.
– I garnished with a bit of dried parsley. Fresh would be even better.
As you can see in this photo, I served the chicken over rice along with green beans and salad. This was really good and I like the fact it is made with very basic ingredients. And no “cream of” soup.