Here is another one of my concoctions. I actually got the idea from one of those recipe cards you get from the supermarket. They were promoting the use of McCormick spices and I thought Iâ€™d try them. I have never been one to follow a recipe to the letter, though, so I am sure that my version of this dish turned out differently. Anyhow, this dish is easy and quick to make, you will probably find yourself making it often.
1 pound chicken breasts, sliced
1 small onion
Â½ cup light cream
Wash the chicken well and then drain. Season with salt, pepper, and some paprika. It really is up to you how much of the seasoning you want to use â€“ I just threw everything in there. Set aside for 10-15 minutes.
Heat some olive oil in a thick pan and then fry the chicken strips for about 5 minutes. Set aside.
Cook the chopped onion in the same pan until translucent. Add the diced tomatoes. Cook this for about 5 minutes, stirring all the while. You can also add more paprika at this point.
Put the chicken back into the pan and let it simmer until the chicken is cooked through. This took about 10 minutes. Make sure you stir every once in a while. You can add 1 to 2 tablespoons of water if you want.
Add the light cream slowly and simmer for about 2 minutes. Add salt and more pepper and paprika to taste. For garnish, you can throw in some parsley.
This dish can be served over cooked noodles or rice â€“ I chose the former.