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.
This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Read more here.
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
Ingredients
- 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)
Instructions
-
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.
You may also enjoy…
Macaroni Tuna Mornay ~ Vintage Recipe
Scalloped Potatoes ~ A Vintage Recipe
Busy Day Swiss Steak ~ A Vintage Recipe
That chicken dish looks good! I’m surprised it’s not more red from the paprika. Like you, I’d leave out the mushrooms. I’m not allergic to them; it’s just one veggie that I absolutely cannot tolerate. (Beets is the other.) I remember my sister-in-law making chicken paprika when me and my husband were newlyweds. She said it was her mother’s recipe. I wish I had that exact recipe because I’d love to make it for my hubby. Maybe I’ll try yours and see if he thinks it’s about the same! 🙂
The recipe only calls for 1/4 t. of paprika which isn’t much. I did use more like 1/2 t. but it still wasn’t enough to affect the color. Or quite frankly, the taste. We’ve come a long way when it comes to seasoning food. 😉
I was actually pretty surprised by how good this was considering how simple the ingredients are. Let me know what you think of it if you try it.
Hello Dee! As I was reading this post today I thought that cookbook looked oddly familiar. I have the same one! When my grandmother died I kept some of her old books and this was one. I tried to upload a photo for you but I couldn’t figure out how . My book has a green cover. Thank you for this wonderful memory!
Oh, how special to have your grandmother’s copy!