Chicken Tenderloins Paprika
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2 Tbspolive oil
·salt and pepper
1/2sweet oinion, diced
1 Tbsptomato paste
1 cchicken broth
1 can(s)artichoke hearts quarters
1 boxbow-tie pasta, cooked and drained
2 cloveminced garlic
How to Make Chicken Tenderloins Paprika
- 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.
- 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.
- 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).
- Serve over cooked pasta in a large bowl. (I sprinkled Parmesan cheese over before serving)