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

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

Step-By-Step

1Warm 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.
2Discard 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.
3Add 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).
4Serve over cooked pasta in a large bowl. (I sprinkled Parmesan cheese over before serving)

About Chicken Tenderloins Paprika

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