Won’t you join us?
When I was a little girl we went a restaurant on the west coast called the Sea Lion for special occasions. The restaurant sat right on the beach and my favorite time to go was during a storm. My family always reserved a window table in advance. The waves would crash up on the windows while you were eating and it created such an ambiance that ALL food tasted better in my opinion. I wasn’t much on fish back then (silly me) so I would always order their Paprika Chicken which I have not yet been able to completely duplicate, but have settled for this recipe until I can. The flavor is similar, but creamy. Their recipe was more like a broasted chicken, but the flavor combination was just so unique!!
CHICKEN PAPRIKA IN BALSAMIC CREAM SAUCE
2 pounds chicken tenders
1/2 teaspoon each sea salt & white pepper
1/2 cup flour for dredging
1 tablespoon + 2 tablespoons Hungarian sweet paprika
2 teaspoons minced garlic, jar
2 large bunches green onions, thinly sliced
4 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 1/2 cups boiling water
1 teaspoon Better than Bouillon chicken base
1/2 cup heavy cream
- Mix together the sea salt, white pepper and 1 tablespoon of paprika with the flour in a plastic bag.
- Coat each chicken tender well with flour seasoning mix. Reserve any remaining flour mixture.
- In a large skillet heat olive oil.
- Brown chicken pieces until golden on each side, until almost cooked through, set aside.
- Add onions to oil and saute until translucent. Add garlic and cook until fragrant.
- Add balsamic vinegar and lemon juice to deglaze the pan scraping up any bits stuck to the pan for added flavor.
- Whisk the boiling water, chicken base 2 tablespoons paprika together until smooth.
- Bring to a boil.
- Add any remaining flour seasoning mix and whisk until smooth.
- Reduce heat, return chicken to pan and simmer 5-10 minutes.
- Add cream and simmer 5-10 minutes more until chicken is cooked through.
- Serve over egg noodles or mashed potatoes.
I usually make everything from scratch, but this recipe is too good to mess with much. I have reduced the fat a bit and altered the ingredients to meet my family’s likes, but other than that this recipe is fantastic as is. The key is to remember to layer exactly as listed! It is great in a pinch since most ingredients are always in the cupboard or freezer. The original recipe called for the butter before the nuts and coconut, but I changed that. By putting it last, the nuts and coconut toast up fantastically.
1 large can crushed pineapple, undrained
2-3 cups frozen blueberries
1-3 ripe banana(s), sliced thin
1 cup sugar
1 box yellow cake mix, dry
1/2-1 cup minced walnuts
1/2-1 cup flaked coconut
1 1/2 -2 sticks butter, melted
- Preheat oven to 350 degrees
- Layer exactly as listed in even layers
- Bake 45-60 minutes until it tests done
I look forward to seeing your home style recipes! Don’t forget to link your specific recipe post link on Mr. Linky so we can see what’s cooking at your house! Be sure to put the title of your recipe in parenthesis! It makes it so much easier for everyone to search for recipes.
I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!