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.
- 4 (4 ounce) boneless chicken breasts, patties
- 2 tablespoons flour
- 2 teaspoons sweet Hungarian paprika, divided
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon butter
- 1⁄4 cup finely chopped onion
- 1⁄4 cup chicken broth
- 1⁄2 cup light sour cream
- Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
- Add chicken pieces; shake to coat.
- Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
- Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
- Remove from skillet.
- Add onion; cook until tender.
- Reduce heat to low.
- Stir in chicken broth, sour cream and remaining paprika; mix well.
- Cook until just heated through.
Looks like I've found a new paprikash recipe! This was wonderful...served with spaetzle! Thanks!
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.
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.