Norwegian Paprika Chicken

04 Oct

NorwegianPaprikaChicken Flour-coated chicken, pan-fried, and then sauteed with onions, mushrooms, and raisins in a cream sauce, all served over a bed of rice.

-By Carrie (Strommen) Lennie


2 ½ to 3 lbs chicken, cut into serving pieces
Garlic salt
About ¾ cup butter
1 medium-sized onion, peeled and sliced
½ lb baby bella mushrooms, sliced
¼ cup raisins
2 tsp paprika
2 ¼ cup chicken stock
1 cup heavy cream
1 cup regular rice
Parsley sprigs


  1. Coat chicken in flour seasoned with garlic salt and pepper. Melt 1/3 of the butter in a heavy frying pan, quickly brown chicken pieces on all sides, remove from frying pan and set aside.
  2. In same frying pan, melt 2 Tbsp more of the butter to the frying pan, add onion slices and sauté just until limp.
  3. Arrange chicken pieces over onions. Sprinkle with the 2 tsp paprika. Sprinkle mushrooms and raisins over chicken. Add ¼ cup of the chicken stock and the cream.
  4. Cover pan and simmer 45 minutes or until very tender, basting occasionally with juices in bottom of pan.
  5. Meanwhile, in a saucepan, heat and stir rice in 2 Tbsp butter until toasted. Add the remaining 2 cups chicken stock, cover pan and cook rice until tender, about 20 minutes.
  6. At serving time, turn rice onto heated platter, arrange chicken and sauce on top of rice. Garnish platter with parsley sprigs and a dash of paprika. Makes 4 to 6 servings.
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Posted by on October 4, 2011 in Main Dishes


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