Roast Chicken from Pine View Farms

This is no regular chicken and potato dinner.
Directions for: Creamy Chicken Paprika with Czech Potato Dumplings

Ingredients

Creamy Chicken Paprika

6 boneless, skinless chicken breasts

2 Tbsp olive oil

1 Tbsp butter

1 small onion, finely chopped

1 cup mushrooms, quartered

2 red peppers, seeded and cut into -inch dice

2 clove garlic, minced

2 Tbsp hot paprika

2 Tbsp sweet paprika

2 Tbsp flour

cup white wine

1 cup chicken stock

1 cup heavy cream

cup sour cream

Salt and pepper to taste

Czech Potato Dumplings

6 russet potatoes, unpeeled

1 egg, beaten

1 bunch parsley, finely chopped

cup grated parmesan

2 tsp salt

cup flour for dough

4 Tbsp butter

Directions

Creamy Chicken Paprika

1. Heat up butter and oil in skillet on medium high heat. Season chicken on both sides and sear in pan, once seared on both sides remove from pan. Saute onion, mushrooms, peppers and garlic, then add paprika and cook to release its flavours. Add the flour and mix well. Deglaze pan with white wine and reduce until almost evaporated. Add the chicken, stock and heavy cream. Once a low boil is achieved, return chicken to the skillet and cook for about 12-15 minutes, until chicken is cooked through. Remove chicken from saut pan and add sour cream to sauce.

Czech Potato Dumplings

1. Bake the potatoes in a 400F oven until fork tender. When cooled, remove flesh from the skin and work through a potato ricer. Put the potatoes into a large bowl. Add the egg, parsley, parmesan and salt into potatoes to form a dough. Add flour until dough is workable and not too sticky. Roll dough into tube and cut into slices. Roll into oval shaped dumplings.

2. Place dumplings into pot of boiling, salted water and boil for five minutes or until they float to the top. Remove from water and saute quickly in butter just to brown the sides about 2-3 minutes.

See more: Chicken, Potatoes, Main, Dinner, Lunch