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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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

about 1 1/4 cups
257 calories; protein 26.3g; carbohydrates 15g; dietary fiber 3.7g; sugars 7.6g; fat 8.4g; saturated fat 2.2g; cholesterol 68.5mg; vitamin a iu 1329.3IU; vitamin c 80.5mg; folate 34.7mcg; calcium 78.1mg; iron 2.5mg; magnesium 56.6mg; potassium 720.2mg; sodium 382.1mg; thiamin 0.2mg.

2 vegetable, 3 1/2 lean meat