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    You are in: Home / Recipes / Paprika Chicken Stroganoff Recipe
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    Paprika Chicken Stroganoff

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Carrie in Greenville's Note:

    This is quick and easy and a nice change from the everyday same-old same-old.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle 1 T. paprika over cut-up raw chicken pieces.
    2. 2
      In large skillet, heat 2 T. oil over medium to medium-high heat. Add chicken to skillet and stir-fry about 5 minutes or until chicken is no longer pink. Remove chicken from skillet and set aside.
    3. 3
      While chicken is cooking, cook noodles according to package directions.
    4. 4
      Add remaining oil and onion to skillet and stir-fry until lightly brown.
    5. 5
      Return chicken to skillet and add water, remaining paprika, bouillon and pepper, stirring to combine.
    6. 6
      Add sour cream into skillet. Stir and simmer just until mixture is heated through. Serve over cooked noodles.

    Ratings & Reviews:

    • on June 28, 2009

      55

      Excellent! We will be making this over and over again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2009

      55

      Made this for last Sunday's dinner and it was a hit. I used boneless chicken breast that I cut up into chunks, and dumpling egg noodles. I'll definitely be making this again. Very easy and tasty. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Paprika Chicken Stroganoff

    Serving Size: 1 (273 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.9
     
    Calories from Fat 153
    35%
    Total Fat 17.0 g
    26%
    Saturated Fat 3.9 g
    19%
    Cholesterol 86.2 mg
    28%
    Sodium 93.2 mg
    3%
    Total Carbohydrate 51.0 g
    17%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.5 g
    22%
    Protein 19.1 g
    38%

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