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Chicken with paprika and soured cream
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A hearty autumnal treat and ready in 30 minutes.
Serves: Serves 2 to 3
This recipe can also be done with pork fillet. If you want to freeze it don’t add the soured cream. Cool and freeze then when you want to use it, thaw and reheat then stir in the soured cream as above.
The texture of the sauce with the hint of paprika
make this ideal with a full flavoured white such as La Baume, La Grande Olivette, Chardonnay/ Viognier 2009 IGP Pays d’Oc, South of France.
Typical values per serving:
This recipe was first published in October 2010.