Chicken Paprikash

By theladyiscrazy

  • 2 tsp canola oil

  • 1 medium onion, diced

  • 3 whole chicken breasts, halved, deboned, and skinned (I just bought 6 boneless, skinless)

  • 1/2 cup low-fat, low-sodium chicken broth

  • 2 Tbsp paprika

  • 1 cup low-fat sour cream

  • Fresh ground pepper and salt to taste

  1. In a skillet over medium-high heat, heat the oil. Add the onion and saute for 5 minutes.

  2. In a ziploc bag, shake the chicken breasts with 1 Tbsp of the paprika. Cook the chicken on each side until browned, about 5 minutes. Add the chicken broth to the skillet, bring to a boil, lower the heat, and cover for 10 minutes.

  3. When broth has evaporated, remove the chicken from the skillet. Add the sour cream, remaining paprika, pepper and salt. Heat over low heat for 2 minutes. Add the chicken breasts.

  4. Serve over hot noodles if desired.

Nutritional Facts

Total Fat
8 g
Saturated fat
3 g
86 mg
115 mg
Total Carbs
5 g
Dietary Fiber
1 g
28 g

dinner protein chicken chicken/poultry gluten free b vitamins stovetop

3 replies

londonsg 2010-07-21 19:42:46 -0500 Report

I make mine by slicing the chicken breasts into three quarters to one inch thick pieces and add salt and pepper before shaking in the seasonings.

theladyiscrazy 2010-03-01 18:10:31 -0600 Report

Forgot that this makes 6 servings.

This was good; chicken moist, but I think I would add a little more seasoning in the final step. But then again, I love spices.