Chicken Paprika

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"If you love a great blend of spices and sour cream, you must try this. Serve with noodles. Must use a good sweet Hungarian paprika for this!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (265.3 g)
  • Calories 459.4
  • Total Fat - 24.5 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 167.3 mg
  • Sodium - 482.9 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.2 g
  • Protein - 49.4 g
  • Calcium - 117.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.1 mg

Step 1

In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.

Step 2

Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes (add garlic in towards the end). Season with paprika pepper and salt. Pour in chicken stock, lemon juice and wine into the pan, and bring all to a boil; reduce heat and simmer.

Step 3

In a bowl, mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Step 4

Serve over noodles and garnish with fresh parsley.

Tips & Variations


No special items needed.

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