Paprika Chicken

extra-virgin olive oil
2 lb chicken
kosher salt
1 med yellow onion, finely chopped
2 garlic cloves, minced
1/2 tsp paprika
pinch of ground red pepper
1 c chicken stock
1/3 c sour cream
2 TBS chopped parsley

Heat olive oil in skillet over medium-high heat.  Sprinkle chicken generously with salt; arrange, salt side down in hot oil and reduce to medium.  Cook chicken about 20-25 minutes  or until golden brown, turning after 15 minutes.  Transfer chicken to a plate.

Cook onion, garlic, and 1/4 tsp salt in pan drippings about 3-4 minutes, stirring often, under tender.  Stir in paprika and red pepper; cook 1 minute.  Add chicken stock and bring mixture to a boil; return chicken pieces and any collected juices to skillet.  Reduce heat and simmer, partially covered, 20 minutes until chicken is done.  Transfer chicken back to the plate.

Reduce heat to low; whisk sour cream into pan drippings and cook until sauce is warm.  Do not boil.  Place chicken back into pan with sauce and spoon sauce over chicken; sprinkle with parsley and simmer for about 5 minutes.  When serving pour remaining sauce over each piece of chicken.

Italian Baked Chicken

3/4 c mayonnaise
1/2 c grated parmesan cheese
3/4 tsp minced garlic
rosemary, thyme, oregano and parsley for sprinkling
1 c Italian style breadcrumbs
4 skinless, boneless chicken breasts

Preheat oven to 425F.  Place a wire rack on a cookie sheet and spray with cooking spray.

In one shallow bowl mix first 4 ingredients.  In another bowl pour the breadcrumbs.  Dip each breast first in the mayonnaise mixture and then in the breadcrumbs before arranging on the wire rack pan.  Bake for 20-30 minutes or until chicken juices run clear.