Krémové Kuře Na Paprice Z Prsou A Bez Mouky | Zdravější A Chutnější Verze

👇FULL RECIPE AND INGREDIENTS LIST BELOW THE VIDEO! 👇 Forget about flour-based roux and complicated thickening. Today, we're making a modern version of Chicken Paprikash (Kuře na paprice), where a blended mix of sautéed vegetables provides a thick, velvety texture. The combination of sweet and smoked paprika, along with rich cream, creates an absolutely brilliant flavor profile that pairs perfectly with pasta, rice, or traditional Czech bread dumplings. This recipe is quick, light, yet incredibly rich – the perfect speedy lunch or dinner that the whole family will fall in love with. INGREDIENTS LIST: MEAT & BASE: 600 g chicken breast fillets 3 red bell peppers 2 medium carrots 1 onion 100 ml dry white wine 400–500 ml chicken broth 2 tbsp ground sweet paprika 1 tsp smoked paprika CREAMY SAUCE & HERBS: 200 ml heavy cream (whipping cream) 1 bay leaf 3 sprigs of fresh thyme Clarified butter (Ghee), salt, black pepper, optionally lemon juice PREPARATION STEPS: Searing the meat: Cut the chicken breasts into large cubes, season with salt and pepper, and sear over high heat in a pot with hot fat until golden brown. Remove the meat onto a plate, keeping the pan drippings. Sautéing the veggies: In the same pot with the drippings, sauté the onion until translucent. Add the chopped carrots and bell peppers, and sauté for about 7 minutes. Pour in the wine, scrape up the browned bits from the bottom, and let the wine reduce. Simmering: Sprinkle the sweet and smoked paprika over the mixture, stir briefly, pour in the chicken broth, and add the herbs. Cover with a lid and simmer for 15–20 minutes until the vegetables are tender. Blending: Remove the bay leaf and thyme sprigs. Blend the contents of the pot using an immersion blender until smooth (for an extra velvety texture, you can pass it through a fine-mesh sieve afterward). Finishing the sauce: Pour the heavy cream into the smooth sauce and simmer briefly. Thanks to the vegetable base, the sauce thickens naturally. Combining: Return the seared meat along with any resting juices back into the sauce. Let it finish on very low heat for 3–5 minutes so the chicken stays tender and juicy. At the very end, adjust the seasoning with a splash of lemon juice if desired. ► SUBSCRIBE HERE: http://shorturl.at/ouR16 ► WWW: http://bestrecepty.cz ► FACEBOOK:   / bestrecepty.cz   ► THANK YOU FOR SUBSCRIBING. #chickenpaprikash #recipes #chickenrecipe #healthyrecipes #homecooking #paprika