Reduced Fat Chicken Paprikash
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 bone-in chicken breasts or 8 chicken thighs, skin removed
- nonstick cooking spray
- 1 large onion, chopped
- 177.44 ml water
- 59.14 ml white wine
- 14.78 ml Hungarian paprika or 14.78 ml regular paprika
- 4.92 ml instant chicken bouillon granules
- 473.18 ml no yolk noodles
- 118.29 ml low-fat sour cream
- 24.64 ml flour
directions
- Rinse chicken and pat dry.
- Spray a cold large skillet with nonstick spray.
- Heat over medium and cook chicken about 15 minutes until lightly browned, turning a few times to even out browning.
- Remove chicken from the skillet and set aside, and if necessary, drain fat.
- Place onion, water, wine, paprika, and bouillon granules in the skillet.
- Add the chicken and bring to a boil.
- Reduce heat, cover and simmer 25 minutes or until chicken is no longer pink and juices run clear.
- Meanwhile, prepare egg noodles according to package.
- Use a slotted spoon and remove chicken from skillet and onto dinner plates.
- For the sauce, measure the pan juices.
- Add water if needed to make 1 1/2 cups total.
- In a medium mixing bowl stir together sour cream and flour, then slowly add pan juices.
- Pour into the skillet, then cook and stir until thickened and bubbly, then cook 1 more minute.
- Spoon over chicken and serve with the noodles.
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RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>