3 tablespoons vegetable oil
2 tablespoons vegetable stock
1 1/2 cups chicken broth
2 teaspoons paprika
5 skinless, boneless chicken breast halves
In a large pot, heat oil and saute chicken for about 5 minutes on each side, or until lightly browned. Remove chicken from pan and place in a separate large bowl.
In a medium bowl, mash up paprika and chicken until smooth. Pour the chicken broth into a separate large pot (this is the sauce that will be used in dipping and cooking the chicken). Bring just to a boil (the liquid should be clear), reduce heat to medium low, and simmer for about 10 minutes to want the chicken to taste fresh).
While chicken is cooking, heat the vegetable oil in a large skillet over medium heat. Place chicken in the skillet and cook 2 minutes on each side. Remove from skillet and reserve for later, or to fry chicken in a separate small skillet, or to slice into discs. Place breast halves in skillet, turning occasionally, and cook for 2 to 3 minutes each side. Fry chicken breasts until golden brown and juices run clear. Remove from pan and drain on paper towels. Serve chicken breasts with sauce.
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