Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, October 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken strips dry. Season with salt and pepper.

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  • 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.

  • 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.

  • Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.

Nutrition Facts

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.
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