Chicken Paprika


  • 1 lb thin sliced Chicken Cutlets cut into 1 inch squares
  • 14 oz can Chicken Broth, divided
  • 1/2 cp Flour
  • 1 tblsp Paprika
  • 2 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1/4 tsp Black Pepper
  • 4 oz Dry Sherry or Marsala
  • 2 to 4 tblsp Olive Oil
  • 1 or 2 tblsp Butter


  • Mix Flour, Paprikas, Garlic Salt, OnionPowder and Pepper in a flat bottomed bowl.
  • Dredge Chicken Cutlets in Flour mixture, placing pieces on a plate.
  • Over medium high heat, saute Chicken, a few pieces at a time, in the Olive Oil and Butter. Remove to a dish.
  • Deglaze pan with Sherry; add Chicken Broth (reserving 2 ounces)   and bring to a boil.
  • Return Chicken, bring to second boil. Cover and simmer 4 minutes.
  • Remove Chicken Cutlets to serving dish.
  • Mix about 1 table spoon of the Flour and Seasonings mixture with 2 ounces of Chicken Broth. Pour into skillet. Increase heat and bring to a bubbly boil, briskly stirring all the while for a few minutes. Pour thickened sauce over the Chicken Cutlets.
  • Serve.