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Sherried Paprika Chicken
1/4 cup All purpose flour
1 tablespoon Paprika
4 chicken cutlets, about 1 1/2 lb.
1/2 teaspoon Kosher salt, divided
1/4 teaspoon Black pepper, freshly ground
1 tablespoon Unsalted butter
1 tablespoon Olive oil, divided
2 each Large red bell pepper, seeded, cut into thin strips
2 each Cloves garlic, minced
1 tablespoon Tomato paste
3/4 cup Canned chicken broth, low sod
1 tablespoon Brown sugar
1 tablespoon Sherry vinegar
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Sherried Paprika Chicken

Sherried Paprika Chicken

Sherried Paprika Chicken
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:19 minutes
1. Place flour and paprika in a shallow dish and mix to combine. Pat chicken dry with paper towels. Season chicken with salt and pepper, dredge in flour mixture, and shake to remove excess flour.
2. Heat butter and 2 tsp. of the oil in a large nonstick skillet over medium-high heat. When foam subsides, place chicken in skillet and cook until browned on both sides, about 3 to 4 minutes per side. Transfer chicken to a plate and tent with foil.
3. Add remaining 1 tsp. oil to pan, heat, then add peppers and cook until they begin to wilt and brown in spots, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add broth, sugar, and any accumulated juices from chicken and simmer until slightly thickened, about 2 to 3 minutes. Add vinegar and return chicken to skillet. Continue to simmer, turning chicken to coat both sides, 1 minute per side. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2008