Total Time
20mins
Prep 5 mins
Cook 15 mins

This is a lighter, reduced fat version of this favorite dish. So quick and easy to make. My family loves this, even my two little ones gobble it up! I got the main recipe from Epicurious.com and taylored it to my own needs, making it healthier, with less fat and fewer calories. So Yummy!

Ingredients Nutrition

Directions

  1. Cut chicken crosswise into 1/2-inch-wide strips. Season chicken with 1 teaspoon paprika, salt and pepper.
  2. Spray butter-flavored cooking spray in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  3. Add more butter-flavored cooking pray to the same skillet. Add onion and sauté until beginning to soften, about 3 minutes. Add remaining 3 teaspoons paprika; stir 10 seconds.
  4. Add tomato and stir until beginning to soften, about 1 minute.
  5. Add broth and increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.
  6. Mix in chicken and any collected juices. Reduce heat to low. Add the reduced-fat sour cream and stir just until heated through (do not boil).
  7. Season paprikás to taste with salt and pepper and serve.

Reviews

(2)
Most Helpful

I liked this but not well enough to give it more stars. Maybe I don't like paprika? To me the paprika took over too much of the flavor. I also used the tofutti sour "cream" but I've used it as a substitute with simliar dishes with no problem. Maybe this wouldn't be traditional but I feel some garlic with the onion would help round the flavor out.

Chef Tweaker September 17, 2008

Definitely yum, and very fast. Warning - imitation sour cream (i.e. tofutti) makes it too tangy, use the real dairy stuff! I'll be playing with this recipe again, I'm getting closer to the great dishes I had in Hungary!

Spudhead January 25, 2008

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