Chicken Paprika
Recipe: #15060
October 23, 2014
Categories: Chicken Fathers Day, Sunday Dinner, Sour Cream, Boneless Pieces, Chicken Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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