Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert. Source: EatingWell Magazine, March/April 2007

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Ingredients

Directions

  • Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.

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  • Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.

  • Remove from the heat; stir in sour cream. Sprinkle with parsley.

Nutrition Facts

257 calories; 8.4 g total fat; 2.2 g saturated fat; 69 mg cholesterol; 382 mg sodium. 720 mg potassium; 15 g carbohydrates; 3.7 g fiber; 8 g sugar; 26.3 g protein; 1329 IU vitamin a iu; 81 mg vitamin c; 35 mcg folate; 78 mg calcium; 3 mg iron; 57 mg magnesium;

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