Chicken Paprika
Created by MuggsnMuffins on October 23, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #15060
Ingredients
- 4 boneless skinless chicken breast halves (you can leave whole or dice them)
- 2 tablespoons oil (vegetable oil)
- 1/2 cup chopped white onion
- 2 garlic cloves, minced
- 1 1/2 tablespoons butter
- 1 tablespoon paprika (a HEAPING Tbs of Hungarian sweet paprika)
- 1/2 teaspoon salt
- 1/2 tsp black pepper
- 1 cup chicken stock
- 1 tablespoon lemon juice (just a slash)
- 1/4 cup dry white wine
- 1 teaspoon all-purpose flour
- 1 carton (8 ounce) sour cream (use full-fat)
- Fresh parsley, chopped
- Egg noodles, cooked
How to Make
-
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.
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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.
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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.
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Step 4: Serve over noodles and garnish with fresh parsley.
Nutritional Facts
- 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