Chicken Paprikash Recipe
It doesn€™t take much to cook Chicken Paprika. The real two steps involved in making Chicken Paprika are chopping vegetables and boiling. Quick and easy, this is a pleasure to make and eat.
Summary
Main IngredientChicken
Ingredients
1 package (1 1/4 pounds) PERDUE® Fit 'n Easy fresh Oven Stuffer Roaster skinless and boneless thighs
Salt and ground black pepper to taste
1 1/2 tablespoons light margarine (stick form)
1 cup chopped onion
1 tablespoon all purpose flour
1 tablespoon paprika
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 can (13% ounces) reduced sodium chicken broth
3 tablespoons sour cream alternative
Hot cooked noodles (optional)
Directions
Season chicken lightly with salt and pepper.
In large nonstick skillet over medium-high heat, melt margarine.
Add chicken; cook about 5 minutes on each side or until browned, turning once.
Remove chicken and set aside.
Stir onion into skillet; sprinkle flour, paprika and dill evenly on top.
Cook and stir 2 to 3 minutes; stir in broth.
Return chicken to skillet; reduce heat to medium.
Cook, uncovered, 15 to 20 minutes until chicken is cooked through and juices are slightly reduced.
Remove from heat and stir in sour cream alternative until well blended.
Season with salt and pepper to taste.
In large nonstick skillet over medium-high heat, melt margarine.
Add chicken; cook about 5 minutes on each side or until browned, turning once.
Remove chicken and set aside.
Stir onion into skillet; sprinkle flour, paprika and dill evenly on top.
Cook and stir 2 to 3 minutes; stir in broth.
Return chicken to skillet; reduce heat to medium.
Cook, uncovered, 15 to 20 minutes until chicken is cooked through and juices are slightly reduced.
Remove from heat and stir in sour cream alternative until well blended.
Season with salt and pepper to taste.
