Prep 15 mins
Cook 45 mins
This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into chunks
- flour, as needed for dusting chicken
- 2 -3 teaspoons canola oil, as needed
- 1⁄4 cup onion, finely chopped
- 1 (4 ounce) can sliced mushrooms, drained or 6 -8 ounces fresh mushrooms, sliced, stemmed, and peeled
- 1 (10 3/4 ounce) can condensed tomato soup (reduced fat is OK)
- 0.5 (10 7/8 ounce) can cold water (use soup can)
- 1 cup sour cream (light or regular but NOT fat free)
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons sweet Hungarian paprika, to taste (or spicy)
- freshly cooked egg noodles or steamed bread dumplings
- Lightly dust chicken chunks with some flour- just enough to coat.
- Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
- Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
- Remove from pan using a slotted spoon and set in a covered dish to keep warm.
- Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
- Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
- Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
- Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
- Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
- Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
After browning the chicken,fresh mushrooms,onions,& garlic I just had to add the garlic, I put it into a crockpot with rest of ingredients. I doubled the paprika and pepper. Very Very good!
This is super good! I did it on the stovetop. I used fresh mushrooms and served it over wide egg noodles. Lots of flavor, very easy to make. All Im added was a salad and bread. This one's a keeper! Thanks HeatherFeather!!
I gave it 5 stars, hubby gave it 4 stars. This was very easy to make. I was done with prep and cooking and cleaning up all within an hour. The flavor was nice and the sauce was delicious. Hubby thought it was missing something - like hot pepper or something like that. Next time I make it, I might add a few dashes of tabasco, some cayene pepper and another teaspoon of paprika, along with an additional bay leave. Since he doesn't like mushrooms, I left those out and added garlic instead. Also, I used a whole onion (finely choped). The chicken was was so moist and delicious. I served this over wide yolk-free noodles. I cooked up about 8 to 9 ounces and it was the perfect amount for the batch of sauce. I am actually eating leftovers right now and enjoying it very much. I have a microwave in my office and everyone keeps popping their head in to tell me my lunch smells wonderful. Thanks Heatherfeather - this is a keeper!