CHICKEN PAPRIKASH
Serve this rich and flavorful Chicken Paprikash recipe traditionally over dumplings or noodles, or try it over mashed butternut squash.
Provided by Jill Silverman Hough
Categories Chicken Recipes, Classics Made Clean, Dinner, Dinner Tonight
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine flour, 1 tsp paprika and salt. In a large skillet, heat oil on medium-high. Dredge chicken in flour mixture, turning to coat and shaking off excess. Add chicken smooth side down to skillet. Cook until golden brown, 3 to 4 minutes. Turn and cook other side until golden brown, 2 to 3 minutes. Remove from skillet. Keep skillet on medium-high heat and add onion and bell pepper. Sauté, stirring occasionally, until tender, about 5 minutes. Add garlic, remaining 3 tsp paprika and cayenne, if desired. Cook, stirring, until garlic is fragrant, about 1 minute. Add broth, scraping up browned bits from bottom of skillet. Return chicken and any juices to skillet and bring to a boil. Reduce heat to a simmer, cover and cook until chicken is cooked through and vegetables are very tender, about 10 minutes. Remove chicken from skillet and divide among serving plates. In a small bowl, whisk about 2 tbsp pan juices and yogurt. Add yogurt mixture to skillet, stirring to coat onion mixture. Bring to a gentle boil, stirring until thick and smooth. Spoon over top of chicken and top with dill.
Nutrition Facts : Calories 298 calories
LOW -FAT CHICKEN PAPRIKASH
Make and share this Low -Fat Chicken Paprikash recipe from Food.com.
Provided by Trinityx55
Categories European
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Melt Margarine in a large pot
- Stir in Paprika to margarine.
- Sautee the onions in the paprika butter solution.
- It may be necessary to add an additional Tablespoon of butter to the solution.
- Add chicken and brown it in the butter sauce.
- Add the chicken broth and simmer for one hour, covered.
- After the it is fully cooked, add in the sour cream.
- You may also add in the flour to thicken the gravy.
- This dish is often served with the German pasta or egg noodles.
CHICKEN PAPRIKAS (LOWFAT)
A low fat, high protein take on a great comfort food. I can't remember where I got the recipe, but I'm posting here for safe keeping. If you aren't concerned with calories or fat, you may wish to use regular sour cream for better flavor.
Provided by Treewoman
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash and dry the chicken breasts and trim off any fat. Cut the breasts across the grain on the diagonal into 1/4 inch slices. Season the chicken with salt and pepper.
- Heat the olive oil in large nonstick saute pan or skillet. Add onion, garlic, and peppers and cook over medium heat until the veggies are very soft and just beginning to brown, about 5 minutes, stirring often. Add the paprika and tomato after 3 minutes.
- Stir in the chicken and saute for 1 minute. Stir in the bay leaf, stock, and most of the sour cream, reserving 2 T for garnish. Gently simmer until chicken is cooked and the sauce is nicely thickened, about 10 minutes. Discard the bay leaf and add salt, pepper and paprika to taste.
- Transfer the paprikas to plates or to a platter. Garnish with dollops of sour cream sprinkled with paprika or parsley. Serve over noodles or rice.
Nutrition Facts : Calories 346.9, Fat 9.9, SaturatedFat 2.2, Cholesterol 116.5, Sodium 336.1, Carbohydrate 20.9, Fiber 2.7, Sugar 9.9, Protein 42.2
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