Hungarian Paprika Chicken

Hot Hungarian paprika adds a rich, robust flavor to this creamy chicken main-dish recipe.

Recipe from Family Circle
Hungarian Paprika Chicken
10 mins
by 3.5 5  people
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Chicken, European Cuisine
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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 boneless, skinless chicken breasts (about 1-3/4 pounds)
  • 1 large yellow pepper, chopped
  • 3 plum tomatoes, chopped
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon paprika
  • 2 teaspoons cornstarch
  • 1/2 teaspoon each salt and black pepper
  • 1 cup reduced fat sour cream
Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened.
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.
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.

nutrition information

Per Serving: cal. (kcal) 416, Fat, total (g) 17, chol. (mg) 146, sat. fat (g) 6, carb. (g) 14, fiber (g) 2, pro. (g) 50, sodium (mg) 462, Percent Daily Values are based on a 2,000 calorie diet
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