Super Easy Method to Producing Tasty Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce

Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce is the first thing that appears to many people’s thought when it comes to a comfort meal. Today, we are going to provide you procedures on serving a appetizing Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce.

Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce

We hope you got benefit from reading it, now let’s go back to smoked paprika + fresh rosemary chicken with saffron-bacon-mushrooms-red onions cream sauce recipe. To make smoked paprika + fresh rosemary chicken with saffron-bacon-mushrooms-red onions cream sauce you need 14 ingredients and 3 steps. Here is how you cook it.

First of all, here are the ingridients that you should prepare to make Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce:

  1. Prepare of Chicken Marinate.
  2. You need 2 tbsp of Smoked Paprika.
  3. You need 1 tsp of Garlic Powder.
  4. Provide 1 tbsp of Light Soy Sauce.
  5. Get 1 tbsp of Cajun Powder.
  6. Prepare of Seasoning (Salt&Pepper).
  7. Provide 2 Sprigs of Fresh Rosemary.
  8. Get 2 of Chicken Breasts.
  9. Use of Creamy Sauce.
  10. Prepare 1 of Jumbo Mushroom (finely chopped).
  11. Prepare 2 of Medium Sized Red Onions(finely chopped).
  12. Provide 1 pinch of Saffron.
  13. Take of Seasoning (Salt&Pepper).
  14. Take 1 of Lemon (whole zest & 1/2 juice)-optional.

After readying the ingridients, now we are ready to make our delightful Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce:

  1. Marinate the chicken(a drizzle of oil)and leave to stand at room temp for 15 mins. Heat up a Tbsp of oil and the seat for 10-15mins. Then in preheated oven(@200’C) for another 10-15mins. Leave to rest for 3 mins before serving.
  2. Meanwhile prep the ingredients for sauce. Heat a small amount of butter. Sauté the mushrooms onions and bacon(cooked and chopped) for about 5mins. (Add lemon if desired at this stage) Add double cream and reduce slightly. Then add saffron and reduce to desired consistency. Caramelised small onions rings(optional)..
  3. Serving suggestion.

In same skillet, saute onions until tender. Add paprika and remaining butter; heat until butter is melted. Sprinkle the garlic and paprika over the chicken fillets then turn them once or twice to ensure the garlic and paprika are cooked through. Add the stock and allow it to bubble up, scraping the crispy bits of chicken from the bottom of the pan as it does. See recipes for Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce too.

Recipe : Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce

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