This was a really nice change for us and I love mild smoked paprika. The paprika really adds so much flavor to the mushrooms and the sour cream really tempers the flavors just enough. Made as directed with the exception of the parsley as I did not have any on hand. Used the egg noodles and served with a side salad. Made for PRMR tag, June, 2013.
Most of the chicken paprika recipes I've had contained tomatoes; I enjoyed trying one that did not. It was delicious, very flavorful. I did cut up the chicken, but since our chicken breasts were very large we had a lot left. I don't mind that; I'm looking forward to the leftovers! Thanks for posting!
This made a very enjoyable meal tonight, I only used 1 tablespoon paprika and 300g of lite sour cream instead of 450g but there was still heaps of sauce for us. Also in step 2 I felt 1 hour for the chicken to simmer was way to much for skinless/boneless chicken breasts (each about 230g) and were cooked in 1/2 hour. I served the chicken over curly fettuccine pasta and spooned sauce over the lot. Thank you breezermom, made for Everday is a Holiday.
I missed the part about where the vinegar and paprika fit into the directions, but when I added the sour cream to the chicken, I sprinkled the paprika on top. I omitted the vinegar. This recipe was a hit! Simple to prepare and rich in flavor and texture, I'll be sure to make this again because others in my family will definitely want more :-)
I was amazed I just came across your recipe as I was thinkin back on a Chicken Paprikash recipe a long lost friend's mother used to make that was soooooo good...She served hers with rice and I do not remember mushrooms being in the recipe (though she may have left them out since I gotta admit I'm not a fan of mushroooms,but...) Anyhow-I'm glad you posted this as I had lost the recipe that was written down for me (plus she used a pressure cooker and that kinda deterred me from ever making it myself)-but I will definetely try this and will post an actual rating-thanks for sharing.