– Chicken breasts – Salt, pepper – Scallions – Cashews – Oregano – Paprika – Garlic – EVOO – Chicken broth – Milk – Cornstarch – Mayonnaise
Cooking with the smokey flavor that paprika offers to anything you add it to is such a beautiful thing. I also love that it can really stand alone and doesn’t require a ton of other ingredients to make it shine.ere is no marinating needed. This meal is rather healthy since it doesn’t use any heavy cream, just broth, milk, and corn starch to thicken it up. It's so good served over pasta!
Slice up the scallions and rough chop the toasted cashews.
For this recipe, I recommend using Smoked Paprika or regular mild Paprika. There are different varieties; Paprika, Spanish Paprika, Smoked Paprika, or just Paprika. Typically, Hungarian and Spanish will have a spicy kick to them. Whereas Smoked Paprika will generally be more smokey and warm vs. hot spicy.
Saute the chicken pieces a few minutes on each side until golden brown. They'll finish cooking in the sauce.
Saute the garlic and scallions in a pan with EVOO, then stir in the cornstarch slurry to the broth and seasonings.
Stir in the mayonnaise as the sauce thickens if you're using it for an extra layer of creaminess. Then stir in the chicken!
Finish with the chopped cashews being added over the top with the scallions. Serve over rice, pasta or potatoes!