Hungarian Paprika Chicken
Hot Hungarian paprika adds a rich, robust flavor to this creamy chicken main-dish recipe.
Ingredients
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2 tablespoons olive oil
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1 large onion, chopped
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6 boneless, skinless chicken breasts (about 1-3/4 pounds)
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1 large yellow pepper, chopped
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3 plum tomatoes, chopped
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1 teaspoon hot Hungarian paprika
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1 teaspoon paprika
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2 teaspoons cornstarch
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1/2 teaspoon each salt and black pepper
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1 cup reduced fat sour cream
Directions
1.
Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened.
2.
Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered, for 18 minutes.
3.
In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered, for 5 minutes or until sauce has thickened.
4.
Chicken recipes adapted from Not Your Mother's Weeknight Cooking, by Beth Hensperger. Copyright 2008, used by permission of the Harvard Common Press.
Nutrition information
Calories 416, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 146 mg, Sodium 462 mg, Carbohydrate 14 g, Fiber 2 g, Protein 50 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Braised Paprika Chicken
Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good "pantry dish" since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.
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