Why make a standard roux if you can impress any guests with a paprika-flour as the base of your homemade sauce, Chef? This lip-smacking liquid will coat butter-basted chicken slices, fried until golden. Sided with oven roasted butternut & onions and a balsamic-dressed greens & pea salad, and given extra flair with chopped chives.
Paprika Chicken
Paprika Chicken
with roasted butternut & a pea salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Butternut
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Low Fat UHT Milk
- Onion
- Onions
- Paprika Flour
- Peas
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Milk (optional)
ROAST
Preheat the oven to 200°C. Spread the Butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat with 20g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season.
FRESH SALAD
In a salad bowl, combine the balsamic vinegar with 10ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the Peas. Toss combine and season.
DINNER IS READY
Dish up the roasted veggies, side with the Chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat with 40g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season.
FRESH SALAD
In a salad bowl, combine the balsamic vinegar with 20ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the Peas. Toss combine and season.
DINNER IS READY
Dish up the roasted veggies, side with the Chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat with 60g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season.
FRESH SALAD
In a salad bowl, combine the balsamic vinegar with 30ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the Peas. Toss combine and season.
DINNER IS READY
Dish up the roasted veggies, side with the Chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat with 80g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season.
FRESH SALAD
In a salad bowl, combine the balsamic vinegar with 40ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the Peas. Toss combine and season.
DINNER IS READY
Dish up the roasted veggies, side with the Chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Paprika Chicken?
The preparation time for Paprika Chicken with roasted butternut & a pea salad is between 25 and 40 minutes.
What is the total time required to make Paprika Chicken with roasted butternut & a pea salad?
The total time required to make Paprika Chicken with roasted butternut & a pea salad is between 40 and 55 minutes.
How many servings does Paprika Chicken provide?
4 servings
What are the main ingredients in Paprika Chicken?
Balsamic Vinegar, Butternut, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chives, Low Fat UHT Milk, Onion, Onions, Paprika Flour, Peas, Salad Leaves
What is the nutritional information of Paprika Chicken?
Calories: 498, Carbs: 54 grams, Fat: grams, Protein: 46.6 grams, Sugar: 18.9 grams, Salt: 141 grams
How do I prepare Paprika Chicken?
ROAST: Preheat the oven to 200°C. Spread the butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. PAPRIKA SAUCE: Return the pan, wiped down, to medium heat with 40g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season. FRESH SALAD: In a salad bowl, combine the balsamic vinegar with 20ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the peas. Toss combine and season. DINNER IS READY: Dish up the roasted veggies, side with the chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!
What should be prepared from my kitchen to make Paprika Chicken?
Balsamic Vinegar, Butternut, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Chives, Low Fat UHT Milk, Onion, Onions, Paprika Flour, Peas, Salad Leaves
How many calories does Paprika Chicken have?
498 calories
How much fat content does Paprika Chicken have?
grams
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