Spanish Paprika Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 skinless chicken breasts, bone-in
• 2 teaspoons lemon zest
• 1/3 cup fresh lemon juice
• 1 tablespoon spanish sweet paprika
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons extra virgin olive oil
• 4 ounces serrano ham or 4 ounces prosciutto, thinly sliced and chopped
• 1 small spanish onion, chopped
• 4 garlic cloves, minced
• 1/2 cup dry wine
• 1 cup chicken stock
• 2 tablespoons fresh italian parsley, chopped

Recipe

• 1 place chicken breasts in a shallow dish.
• 2 sprinkle with lemon zest and drizzle with lemon juice.
• 3 turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
• 4 in a small bowl mix paprika, thyme and half each of the salt and pepper.
• 5 remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
• 6 rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
• 7 in a large non-stick skillet heat half the olive oil (1 tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
• 8 remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
• 9 add the wine and bring to a boil.
• 10 cook stirring for about 3 minutes or until the wine is almost evaporated.
• 11 add the chicken stock and remaining salt and pepper, stir to combine.
• 12 return chicken breasts to the skill and bring to a simmer. cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
• 13 sprinkle with parsley before serving.
• 14 enjoy.