Total Time
30mins
Prep 10 mins
Cook 20 mins

A lower in calorie twist on the traditional Hungarian favorite. Half hour start to finish, serve with buttered egg noodles.

Directions

  1. Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
  2. Add chicken pieces; shake to coat.
  3. Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
  4. Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
  5. Remove from skillet.
  6. Add onion; cook until tender.
  7. Reduce heat to low.
  8. Stir in chicken broth, sour cream and remaining paprika; mix well.
  9. Cook until just heated through.
Most Helpful

Looks like I've found a new paprikash recipe! This was wonderful...served with spaetzle! Thanks!

Vino p.o. prn October 03, 2007

I followed this almost to the letter. I used twice as much pepper with the flour and added some fresh garlic to the onion. When it was done and I tasted it it seemed kind of bitter and slightly bland. I ended up adding a little onion powder, pepper and about 1/2 tsp sugar. This helped a little, but not enough. My husband seemed to like it, but he'll eat anything I put on top of spaetzle! The chicken was very tender. After a little more tweaking I may try this again.

kittykat #2 February 22, 2008

Easy to make and the chicken was moist and tender once I finally got it to cook through. Mine took about twice as long as the recipe stated. I added 1/2 tsp salt to the chicken and sauteed 1 cup fresh mushrooms and 1 tsp minced garlic with the onions, but other than that made as directed and it was good. Thanks for posting.

littleturtle May 10, 2007