1 lb chicken thighs
1 red pepper, cut in to pieces
3/4 cup sour cream
northwest fire
paprika
noddles
mushrooms - 5 large, quartered
spray pan with pam
season chicken thighs with salt and northwest seasoning
put chicken and peppers in pan and drizzle with olive oil
cook at 350 for about an hour - until chicken is cooked and peppers are roasted and soft
steam mushrooms
take out of oven and allow to cool slightly
add mushrooms,sour cream and paprika - mix
serve over noodles
Showing posts with label sour cream. Show all posts
Showing posts with label sour cream. Show all posts
Monday, June 27, 2011
Monday, March 26, 2007
Chicken pepperkash
Recently I realized you can make some pretty good 'cream' sauces using low-fat or fat-free sour cream. Chicken paprikash and beef stroganoff were not staples in my house growing up because my mother considers sour cream to be the devil's work, along with yogurt, mayonnaise, cream cheese, and ranch dressing. Yet she eats blue cheese dressing - go figure. The BF has the same aversions, leading them to believe they are long lost cousins or something. However, unlike my mother, the BF is easily fooled. The BF hates sour cream - but has loved all of these.
If you serve my mom a cream sauce she will go hunting in the trash hunting for proof that an offending product was used. The furthest I have gotten is some chicken marinated in yogurt. That was only after she ate it in an Indian restaurant without realizing how it was prepared.
I wish I would have realized sour cream could be used this way a long time ago. I also think you could incorporate some cream cheese or lite cream cheese for all or part of the sour cream, but I haven't tried that yet.
From a few cookbooks I came up with this variation and gave it my own name:
Chicken Pepperkash:
In a large saute pan place 2-3 chicken breasts seasoned with salt and pepper. I used frozen so that is what I will describe here. I love recipes that allow you to use chicken breasts right out of the freezer. Open one jar of roasted red peppers in olive oil with garlic. Pour the oil/juice onto the chicken. Add about a half cup of chopped onions. Cook over med high until the chicken is thawed enough to cut into bite sized pieces. I use tongs and a knife and cut the chicken right in the pan. Continue cooking until most of the liquid has evaporated and chicken and onions are starting to sizzle a little. Turn heat down to low. Place about 3/4 cup of sour cream and the roasted peppers in a food processor and puree until smooth. Add sour cream mixture to pan, combine well and allow sauce to heat. The key is not to let the sour cream boil. Add salt and pepper to taste. Serve over pasta with parm or romano cheese.
I am also including the beef stroganoff and chicken paprikash recipes I made because they truned out really well. Next I will try pork chops with lots of mushrooms over noodles - my mom always made that with cream of mushroom soup, but I am a purest and I hate cooking with canned soup.
Beef Stroganoff:
season 3 small steaks (inexpensive ones)with salt and pepper and cut into strips. Place in large saute pan and brown in a small amount of oil. When steak is done remove and add 1/2 cup onions. I always use the frozen chopped onions - I haven't cried in my kitchen in a long time. When the onions are beginning to brown add 2 small cans of mushrooms (drained) or i pkg fresh sliced mushrooms. When everything is looking nice and brown add steak back and add about 1 cup of sour cream - more or less depending how creamy you want it to be. Serve with pasta or rice. I think this would be good with some peas included, but I love peas so I may not be a good judge.
Chicken Paprikash:
Place 3-4 frozen chicken breasts, seasoned with salt and pepper, in a saute pan with 1/2 cup water. Cook until water evaporates and chicken is defrosted enough to cut into bite sized pieces. Add a small amount of oil and 1/2 cup frozen onions. Brown chicken and onions. Turn heat to low and add a generous amount of paprika - I add around 2 tablespoons.
Add 1 cup sour cream - more or less to taste. Stir until sauce is heated through. Serve with pasta or rice.
If you serve my mom a cream sauce she will go hunting in the trash hunting for proof that an offending product was used. The furthest I have gotten is some chicken marinated in yogurt. That was only after she ate it in an Indian restaurant without realizing how it was prepared.
I wish I would have realized sour cream could be used this way a long time ago. I also think you could incorporate some cream cheese or lite cream cheese for all or part of the sour cream, but I haven't tried that yet.
From a few cookbooks I came up with this variation and gave it my own name:
Chicken Pepperkash:
In a large saute pan place 2-3 chicken breasts seasoned with salt and pepper. I used frozen so that is what I will describe here. I love recipes that allow you to use chicken breasts right out of the freezer. Open one jar of roasted red peppers in olive oil with garlic. Pour the oil/juice onto the chicken. Add about a half cup of chopped onions. Cook over med high until the chicken is thawed enough to cut into bite sized pieces. I use tongs and a knife and cut the chicken right in the pan. Continue cooking until most of the liquid has evaporated and chicken and onions are starting to sizzle a little. Turn heat down to low. Place about 3/4 cup of sour cream and the roasted peppers in a food processor and puree until smooth. Add sour cream mixture to pan, combine well and allow sauce to heat. The key is not to let the sour cream boil. Add salt and pepper to taste. Serve over pasta with parm or romano cheese.
I am also including the beef stroganoff and chicken paprikash recipes I made because they truned out really well. Next I will try pork chops with lots of mushrooms over noodles - my mom always made that with cream of mushroom soup, but I am a purest and I hate cooking with canned soup.
Beef Stroganoff:
season 3 small steaks (inexpensive ones)with salt and pepper and cut into strips. Place in large saute pan and brown in a small amount of oil. When steak is done remove and add 1/2 cup onions. I always use the frozen chopped onions - I haven't cried in my kitchen in a long time. When the onions are beginning to brown add 2 small cans of mushrooms (drained) or i pkg fresh sliced mushrooms. When everything is looking nice and brown add steak back and add about 1 cup of sour cream - more or less depending how creamy you want it to be. Serve with pasta or rice. I think this would be good with some peas included, but I love peas so I may not be a good judge.
Chicken Paprikash:
Place 3-4 frozen chicken breasts, seasoned with salt and pepper, in a saute pan with 1/2 cup water. Cook until water evaporates and chicken is defrosted enough to cut into bite sized pieces. Add a small amount of oil and 1/2 cup frozen onions. Brown chicken and onions. Turn heat to low and add a generous amount of paprika - I add around 2 tablespoons.
Add 1 cup sour cream - more or less to taste. Stir until sauce is heated through. Serve with pasta or rice.
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