Chicken Breasts With Turmeric and Paprika
This very quick weeknight meal is full of rich and bright spices, that warm up a cool spring day. Not yet barbecue season and not a stew type of night. Turmeric and Paprika pair beautifully with chicken and cream.
Chicken Breasts with Turmeric and Paprika
Turmeric dates back about 4000 years in India. Similar in appearance to ginger when fresh, it will color your fingers in a flash!Paprika is indigenous to Mexico but more closely associated with Hungary. Hungary produces the best varieties of Paprika, ranging from sweet to hot.We prefer to finish the dish in the oven, because it gives us time to deal with the rice, pasta, and vegetables; but simmer on the stove top if you wish.
Ingredients
- 2 chicken breasts
- 1 TBSP olive oil
- 1 tsp. Turmeric
- 1 tsp. Paprika
- ½ tsp. salt divided
- ¼ tsp. pepper
- 1 cup cream
Instructions
- Pre heat oven to 350.
- Heat olive oil in a skillet. Sprinkle ¼ tsp. salt and the pepper on both sides of the chicken breasts and then sear in the hot skillet.
- Sear on both sides for about 5 minutes total.
- Add cream, turmeric, paprika, and remaining ¼ tsp. salt. Stir to incorporate and bring to a soft boil.
- Either cover, reduce heat and simmer on the stove top, or place in a covered oven proof casserole dish. Move to the oven.
- Let cook for 20 – 25 minutes depending on the size of your chicken breasts.
- Remove from heat and let rest a few minutes. Adjust seasoning.
- Serve with rice or pasta and vegetable of choice.
Notes
Cream and Chardonnay go hand in hand, especially with a mildly flavoured delicate dish like this.
We’ve paired:
- Mission Hill Family Estate Reserve Chardonnay ($30.00). Silky smooth from subtle oak barrel aging.
- Cotes Du Jara Chardonnay – M Cabelier ($30.00)