Chicken Tenderloins Paprika

Chicken Tenderloins Paprika Recipe

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Jeanne Zidlicky

By
@GrannieJeanne

I found this recipe in a magazine and changed it from thighs with bone in to tenderloins,added artichoke hearts and garlic and used bow-tie pasta instead of egg noodles. My family really liked it!

Rating:

☆☆☆☆☆ 0 votes

Serves:
5
Prep:
10 Min
Cook:
1 Hr
Method:
Pan Fry

Ingredients

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  • 8
    chicken tenderloins
  • 2 Tbsp
    olive oil
  • ·
    salt and pepper
  • 1/2
    sweet oinion, diced
  • 2 Tbsp
    paprika
  • 1 Tbsp
    tomato paste
  • 1 c
    chicken broth
  • 1 can(s)
    artichoke hearts quarters
  • 1 box
    bow-tie pasta, cooked and drained
  • 2 clove
    minced garlic

How to Make Chicken Tenderloins Paprika

Step-by-Step

  1. Warm oil in a skillet over medium-high. Dry tenderloins; season with salt & pepper. Working in batches, cook chicken in a single layer until lightly browned, turning once, about 10 minutes total. Remove and repeat with remaining tenderloins.
  2. Discard all but 1 Tbsp fat. Reduce heat to medium & cook onion, stirring until softened, about 3 minutes. Add garlic. You can add a little broth if they begin to burn. Stir in paprika, tomato paste & chicken broth.
  3. Add chicken to skillet. Bring to a simmer over medium-high heat, cover & reduce heat to medium-low & cook 15 minutes. Remove lid & flip meat. Turn heat to medium & simmer, uncovered 15 to 20 minutes. Add artichoke hearts (I cut some of the quartered hearts in half again).
  4. Serve over cooked pasta in a large bowl. (I sprinkled Parmesan cheese over before serving)

Printable Recipe Card

About Chicken Tenderloins Paprika

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtags: #Artichoke, #chicken




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