Chicken Paprikash
Ready In: 25 mins
Serves: 2
Ingredients
- 2 boneless skinless chicken breast halves, cut into strips
- 4 teaspoons paprika (preferably Hungarian sweet)
- 1 1⁄2 tablespoons butter
- 1⁄2 cup chopped onion
- 1 large plum tomato, seeded, chopped
- 1 cup canned low sodium chicken broth
- 1⁄4 cup regular sour cream or 1⁄4 cup reduced-fat sour cream
Directions
- Season chicken with 1 teaspoon paprika, salt and pepper.
- Melt 1 tablespoon butter in nonstick skillet over medium-high heat.
- Add chicken and sauté until just cooked through, about 3 minutes.
- Transfer chicken to plate.
- Add remaining 1/2 tablespoon butter to same skillet.
- Add onion and sauté until beginning to soften, about 3 minutes.
- Add remaining 3 teaspoons paprika; stir 10 seconds.
- Add tomato and stir until beginning to soften, about 1 minute.
- Add broth and increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.
- Mix in chicken and any collected juices.
- Reduce heat to low and add sour cream and stir just until heated through (do not boil).
- Season to taste with salt and pepper and serve.
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