Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce

Spanish smoked paprika, known as pimenton, is brick red in color and boasts a smoky flavor that is deliciously meaty, with earthy hints of cocoa. Its bold taste pairs well with the sharp-flavored cumin and aromatic oregano in the spice rub, and with the toasty garlic and crisp dry sherry in the pan sauce.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce
Review 1 for Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce
5 out of 5
5 out of 5
TrustworthyLady
,Houston
,TX
August 28, 2014
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
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Good and easy
August 28, 2014
Light.not too overpowering. My family enjoyed this. My salmon did not have skin so just bake in the oven for 10 - 15 minutes, depending on the thickness of the filet, in an oiled pan. Dried chives in the reduction worked beautifully. This is easy to do for several people.
Pros: Quick, Easy, Healthy, Appearance, Will Make Again