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Nutrition Facts
Serving Size 1 (175g) Recipe makes 4 servings
Calories 283
Calories from Fat 150		(52%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 6.8g	33%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.1g
Cholesterol 90mg		30%
Sodium 160mg		6%
Potassium 369mg		10%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 0.7g	2%
	Sugars 0.7g
Protein 25.6g		51%
detailed view... how is this calculated?

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Chicken Paprikash

Recipe #139901 | 30 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: LAURIE
Oct 3, 2005

A lower in calorie twist on the traditional Hungarian favorite. Half hour start to finish, serve with buttered egg noodles.

SERVES 4 (change servings and units)

Ingredients

4 (4 ounce) boneless chicken breasts, patties
2 tablespoons flour
2 teaspoons sweet Hungarian paprika, divided
1/4 teaspoon ground black pepper
1 tablespoon butter
1/4 cup finely chopped onion
1/4 cup chicken broth
1/2 cup light sour cream

Directions

1
Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
2
Add chicken pieces; shake to coat.
3
Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
4
Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
5
Remove from skillet.
6
Add onion; cook until tender.
7
Reduce heat to low.
8
Stir in chicken broth, sour cream and remaining paprika; mix well.
9
Cook until just heated through.

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Featured Reviews for This Recipe

From: kittykat #2

On Feb 22, 2008

I followed this almost to the letter. I used twice as much pepper with the flour and added some fresh garlic to the onion. When it was done and I tasted it it seemed kind of bitter and slightly bland. I ended up adding a little onion powder, pepper and about 1/2 tsp sugar. This helped a little, but not enough. My husband seemed to like it, but he'll eat anything I put on top of spaetzle! The chicken was very tender. After a little more tweaking I may try this again.

0 people found this review helpful

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From: Vino p.o. prn

On Oct 3, 2007

Looks like I've found a new paprikash recipe! This was wonderful...served with spaetzle! Thanks!

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From: NcMysteryShopper

On Nov 4, 2005

This was totally packed with flavor and was so good! This recipe has been tweaked and fine tuned to perfection. I used an extra teaspoon of freshly ground Paprika (from Morocco!) in the flour mixture. I followed all of Rita L's suggestions/directions up to the point where the chicken broth and sour cream was added - I removed the chicken for that part. I also did as a few reviewers stated and added mushrooms (Baby Portabella) - This made the sauce really tasty!!! The chicken was tender and flavorful as well as a beautiful deep red and the sauce was dandy!!! Thanks LAURIE!!!!

4 people found this review helpful

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From: PanNan

On Oct 13, 2005

Very nice paprikash. The chicken bronzed beautifully with the paprika/flour coating, and it was tender and moist. I did add some salt to the recipe to enhance the flavor. Next time I will double the sauce part of the recipe. We prefer sauce on our noodles rather than butter. Thanks for sharing this tasty recipe.

4 people found this review helpful

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