Paprika Chicken Recipe

This delicious chicken recipe makes an elegant meal with leftovers that blend into many different meals over the rest of the week. This low carb chicken recipe is a family favorite and goes well with any variety of side dishes. Freeze the chicken breasts and save for when you need to pull a fast meal together!


Things you'll need:
Chicken Breasts (or legs)
Olive Oil
Salt & Pepper
Paprika
 Chili Powder
Nutmeg

1 Step 1 - Prepare Chicken Breasts or Thighs Remove from package (if frozen, thaw first) and rinse. (See the link below to the USDA's information sheet on how to safely handle poultry in the kitchen.) If the breasts are thick, slice or filet them to make two thin portions of equal size. This can be hard to do, to make it simpler, place the chicken breast flat on a plate and pierce with a form about one inch in from the edge to hold in place. If you are right handed do this on the right side, opposite for lefties. Using a sharp knife with a long blade, rest the blade on the edges of the plate which is hopefully about half way up the thickness of the chicken breast. Cut in until you touch the fork. Holding the chicken breast in place with the knife, remove the fork and place it on the cut edge behind the knife. Now you will be able to 'pull' against the fork to cut the rest of the breast.
2 Step 2 - Season the Chicken Salt and Pepper both sides of the chicken and let it rest. During this time, mix together: Paprika - 10 teaspoons Salt - 1 teaspoon Pepper - 1 teaspoon Chili Powder - 1 teaspoon Nutmeg - .5 teaspoon In a skillet with a large, flat bottom and substantial sides, heat olive oil until just below smoking. Keep the Olive Oil at hand to continually add more after each batch of chicken.
3 Step 3 - Cook the chicken In a plate lay two to three pieces of chicken flat, cover with the Paprika Spice mixture. Pick these up with a fork and lay them spice side down into the oil. Now cover the unseasoned sides with the paprika spice mixture. Cook on the first side until the bottom is nicely browned for an overall reddish brown color. Flip with the fork. Cook on the second side until the juices run clear when punctured at the thickest point, the chicken is white throughout and the second side is a beautiful reddish brown. Remove to a plate lined with paper towels. Repeat until all chicken pieces are done.