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Categories:
chicken breasts canola oil onion celery carrot garlic cayenne pepper paprika chicken broth sour cream flour
Viewed: 22 - Published at: 5 years agoIngredients
- 4 boneless skinless chicken breasts, cubed
- 1 tablespoon canola oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon cayenne pepper (to taste)
- 1 teaspoon paprika
- 2 cups chicken broth
- 8 ounces sour cream
- 3 tablespoons flour
Method
- Brown chicken in oil (nonstick pan works best otherwise may need a bit more oil).
- Add onion, celery and carrots, cook and stir until onions turn transparent.
- Add garlic and cook for an additional minute.
- Add seasonings and broth (may also add 1/2 cup of dry white wine too).
- Cook until boiling, reduce heat and simmer until veggies are tender and meat is no longer pink.
- Stir flour into sour cream.
- Slowly add sour cream mixture to hot pan while stirring constantly.
- Continue to stir on meduim heat until sauce thickens.
- Appx 5 to 7 minutes.
- Serve over hot egg noodles.
