Chicken Paprikash Recipe #166128
This is a recipe I clipped from Newsday years ago, when I was learning to cook as a teen. Still works today
by DiWriter
1¼ hours | 30 min prep
SERVES 8
- 1 1/2 lbs boneless skinless chicken breasts
- 2 tablespoons flour
- salt
- pepper
- 1 large onion, diced
- 1 green bell pepper, seeded and diced
- 2 garlic cloves, diced
- 2 tablespoons Hungarian paprika
- 1 (16 ounce) can diced tomatoes
- 1/2 cup chicken broth or white wine
- 1 (10 ounce) package white button mushrooms, sliced
- 1/2 cup low-fat sour cream
- Cut the chicken into cubes and toss with the flour, salt and pepper.
- Heat a little oil in a large skillet and brown the chicken until almost cooked through. Remove from the pan, and sautee the onion and garlic until translucent.
- Return the chicken to the pan, adding the tomatoes, broth and paprika and simmer for 30 minutes.
- Add the mushrooms and continue cooking for another 15 minutes,.
- 5 minutes before serving, swirl in the sour cream.
- Serve over noodles, spaetzle, couscous or polenta.
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5 stars