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Chicken and Pumpkin Paprika

A delicious seasonal recipe.

  • 2 pounds. boneless skinless chicken breasts cut into strips
  • 3 tablespoons butter
  • 1 onion chopped fine
  • ¼ cup red pepper chopped fine
  • 1 small garlic clove crushed
  • 4 cups chicken broth
  • 1 cup canned pumpkin
  • 1/2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 tablespoon honey
  • 1 bay leaf
  • 1 cup sour cream  
  • About one cup of flour
  • Salt and pepper to taste
  • 4 tablespoons Sweet Hungarian paprika
  • Packaged Spatzle cooked according to directions
 

Method

Prepare Spatzle and set aside in bowl. 

In medium bowl, mix flour, salt and 2 tablespoons of the paprika.  Lightly coat chicken strips.

In large frying pan melt 1 1/2 tablespoons butter on medium heat.  Add chicken strips and fry until golden brown.  Remove chicken from pan. 

Add remaining butter to pan.  Add onions, red pepper and garlic, and sauté until tender.   Add chicken broth and bring to a boil.  Reduce slightly (about 4 minutes). 

Add pumpkin, cinnamon, nutmeg, ginger, honey and bay leaf. Simmer for 10 minutes.  Add sour cream and remaining paprika.  Stir well.  Add chicken strips.  Cover and simmer for 15 minutes.  Place Spatzle on large serving plate and top with chicken.  Serves 4-6.

Contributor: Beverly Passarella

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