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Chicken Paprikash
RECIPE BY: dicentra
This is from 365 Low Fat Meals
Posted on: Jun 1, 2007
Ingredients
Directions
1
Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.2
When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.3
Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.4
Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.5
Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.6
Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.7
Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.
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Featured Reviews for This Recipe
From: Chef #571484
On May 7, 2008
My family loved it, too! My dad is true blue Hunagarian, and makes THE BEST Chicken Paprikash, and while this can't compare, it makes a decent "shortcut" version that left the platter empty. Next time I would add a little s/p, and wouldn't hesitate to use other chicken parts.
From: *Parsley*
On Aug 9, 2007
Very good flavor for a low fat meal. I made this just as written, using sweet Hungarian paprika). I had trouble getting the sauce to thicken to my liking, so I added some cornstarch dissolved in water. I laso found that I needed to add a little extra sour cream to make enough sauce. I would make this again (with my little changes). It's easy and everyone liked it. Thanx!
From: Bogey'sMom
On Jun 3, 2007
I just loved the flavor of the sauce this made. My son and husband were nuts about it as well. I used olive oil instead of butter. Yum yum.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 4 servings |
||
| Calories 431 | ||
| Calories from Fat 69 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.7g | 11% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.1g | ||
| Cholesterol 127mg | 42% | |
| Sodium 155mg | 6% | |
| Potassium 600mg | 17% | |
| Total Carbohydrate 48.6g | 16% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 4.4g | ||
| Protein 37.6g | 75% | |
| Vitamin A 1474mcg | 29% | |
| Vitamin B6 0.9mg | 44% | |
| Vitamin B12 0.6mcg | 10% | |
| Vitamin C 3mg | 6% | |
| Vitamin E 0mcg | 1% | |
| Calcium 86mg | 8% | |
| Iron 3mg | 20% | |
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