Chicken Paprikash

Name: Chicken Paprikash
Total time: 35 min
Ingredients: 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips; ¼ teaspoon salt; 1 tablespoon extra-virgin olive oil, divided; 2 medium onions, sliced; 2 cloves garlic, minced; 2 teaspoons paprika, preferably Hungarian; 2 tablespoons all-purpose flour; 1 cup reduced-sodium chicken broth; 1 large red bell pepper, cut into thin strips; Freshly ground pepper, to taste; 3 tablespoons reduced-fat sour cream; 2 tablespoons chopped fresh dill

2 Ratings
2 Reviews

When you are craving a creamy chicken dish, try this streamlined version of a Hungarian classic. Instead of egg noodles, serve it over Steamed Vegetable Ribbons.

EatingWell Test Kitchen

Source: EatingWell Magazine, October 1998

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Recipe Summary

total:

35 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Pat chicken strips dry. Season with salt and pepper.

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Step 2
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes. Transfer to a bowl and cover to keep warm.
Step 3
Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Add garlic and paprika; cook, stirring, until fragrant, about 1 minute more. Add flour and cook, stirring, for 1 minute. Add broth and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes. Add the reserved chicken and cook, uncovered, until heated through, 1 to 2 minutes.
Step 4
Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.

Nutrition Facts

Per Serving:

224 calories; protein 25.5g; carbohydrates 11.9g; dietary fiber 1.9g; sugars 4.2g; fat 7.7g; saturated fat 2.1g; cholesterol 67mg; vitamin a iu 1964.6IU; vitamin c 57.5mg; folate 47.2mcg; calcium 42.9mg; iron 1.4mg; magnesium 35.2mg; potassium 435.2mg; sodium 352.9mg; thiamin 0.1mg.

Exchanges:

1 vegetable
4 lean meat

2 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 1

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EatingWell User

03/21/2016

Seemed to take forever to make, and the result? Beyond bland. I added the whole tub (small one) of sour cream to try and give it some flavor, to no avail. Cons: Watery, Flavorless

Donna Bollenbach

02/24/2011

I loved the flavor I just made this dish for lunch/dinner. Instead of using fresh or frozen chicken, I used pregrilled chicken strips, no added flavors. So I cooked the vegetables (I added some sliced fresh mushrooms too) and spices first, then added the chicken and simmered until everything was warmed. Then added the sour cream. I did not have dill, (shame on me), so I sprinkled with parsley. Instead of rice or pasta, I heated up a creamy spinach (frozen, green giant) and topped it with the chicken mix. For the rest of the family (for later) I mixed in some leftover pasta. I love paprika and the combination of garlic, onions, mushrooms, paprika and red bell pepper could have been spicier than desired, but the small amount of sour cream toned it to just the right flavor. I would definately make this again. Pros: Fast ,tasty, easy to adapt to ingredients on hand Cons: None

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Chicken Paprikash

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Chicken Paprikash

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Chicken Paprikash

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Chicken Paprikash