Chicken paprika #3

This is a minor update to Chicken paprika #2 because it's kind of a pain to make a single serving of it. The original recipe from Joy of Cooking indicates that it can be frozen. I was skeptical because of the sour cream sauce, but I figured I'd give it a try.

There's also now Chicken paprika #4 that doubles this recipe because, as it turns out, it does freeze well!

I defrosted enough chicken for two 3.2 to 4.0 oz. servings of chicken breast tenders.

• 1/2 yellow onion, chopped
• 1 large or 2 small cloves of garlic, minced
• 8 oz. chicken broth
• 1/4 cup sour cream
• 1 tbsp. Hungarian sweet paprika
• 1 tbsp. Hungarian hot paprika
• salt
• freshly ground black pepper
• olive oil
• 1 tbsp. butter

Season the chicken with salt and pepper. Add olive oil to a sauté pan (with a lid) and cook the chicken until lightly browned.

Flip the chicken, add a the onion and garlic. Add the 1 tbsp. butter. Cook until seared on both sides.

Add the paprika. Add 8 oz. chicken broth. Stir, cover, and cook for 6 minutes over medium-low heat.

Remove the chicken from the pan. Reduce the sauce by half.

Add the sous cream.

Add the chicken and sauce to a chamber vacuum sealer bag. Let cool, then vacuum seal.

Reheating

Reheat in the sous vide at 140°F. 30 minutes from refrigerator temperature or 60 minutes from frozen. The chicken is fully cooked already, so this is just to reheat it.

Transfer to a sauté pan to cook for a few minutes. Plate the chicken. Stir the sauce some more. Season with salt and pepper if necessary.

Serve with rice and broccoli. Add sauce as desired.

Reheating from refrigerated work great; it's nice to be able to make it earlier in the day and just reheat it for serving.

Reheating from frozen

I was skeptical, but this worked great! I reheated the vacuum sealed package for 30 minutes at 150°F from frozen, then transferred to a sauté pan to finish the sauce. It was delicious, basically as good as it was originally.