Chicken Paprikash
Chicken Paprikash might be just the main course you are searching for. This recipe serves 4. One serving contains 259 calories, 28g of protein, and 8g of fat. For $2.09 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. If you have skinless boneless chicken breasts, low fat sour cream, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. 68 people have made this recipe and would make it again. It is a budget friendly recipe for fans of Eastern European food. With a spoonacular score of 92%, this dish is awesome. Try Chicken Paprikash, Chicken Paprikash, and Chicken Paprikash for similar recipes.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
2 tablespoons all-purpose flour
2 tablespoons chopped fresh dill
2 cloves garlic, minced
3 tablespoons reduced-fat sour cream
1 cup reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil, divided
2 medium onions, sliced
2 teaspoons paprika, preferably Hungarian
Freshly ground pepper, to taste
1 large red bell pepper, cut into thin strips
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips
Equipment:
frying pan
bowl
Cooking instruction summary:
Pat chicken strips dry. Season with salt and pepper.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.
Step by step:
1. Pat chicken strips dry. Season with salt and pepper.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes.
4. 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.
5. Add onions and cook, stirring, until softened, about 5 minutes. Season with salt and pepper.
6. Add garlic and paprika; cook, stirring, until fragrant, about 1 minute more.
7. Add flour and cook, stirring, for 1 minute.
8. 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.
9. Add the reserved chicken and cook, uncovered, until heated through, 1 to 2 minutes.
10. Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.
Nutrition Information:
covered percent of daily need
