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This updated version of a classic recipe introduces you to the sweet flavor of paprika in a simple, one-dish meal.
1 pound small boneless skinless chicken breast halves
2 1/2 teaspoons McCormick® Paprika
1/2 teaspoon McCormick® Sea Salt Grinder
1/8 teaspoon McCormick® Black Pepper, Ground
1 tablespoon olive oil
1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes, undrained
1/3 cup light cream
Season chicken with 1/2 teaspoon of the paprika, sea salt and pepper.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion to skillet; cook and stir 3 minutes or until softened.
Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended. Serve over hot cooked noodles and sprinkle with chopped parsley, if desired.
(Amount per serving)
I followed the directions exactly as stated and it came out NASTY. No flavor. Will not make this again.
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