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Sour Cream Chicken Paprikash Recipe
|Olive oil||1 Teaspoon|
|Chopped onions||2 Cup (32 tbs)|
|Garlic||1 Teaspoon, minced|
|Boneless skinless chicken breast halves||20 Ounce|
|Ground black pepper||To Taste|
|Defatted reduced sodium chicken broth||1 Cup (16 tbs)|
|Tomato paste||2 Teaspoon|
|Nonfat sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Chopped italian parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1022 Calories from Fat 140
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 3.1 g15.4%
Trans Fat 0.1 g
Cholesterol 328.9 mg
Sodium 1395.2 mg58.1%
Total Carbohydrates 70 g23.4%
Dietary Fiber 12.7 g50.9%
Sugars 28.3 g
Protein 144 g288.2%
Vitamin A 203.4% Vitamin C 108.4%
Calcium 41.8% Iron 59%
*Based on a 2000 Calorie diet
Add the onions and garlic.
Cook, stirring often, for 5 minutes, or until softened.
Season the chicken with the salt and pepper.
Add to the skillet and cook for 2 minutes per side, or until lightly golden.
Sprinkle with the paprika and cook for 30 seconds.
Flip the chicken and cook for 30 seconds.
In a small bowl, whisk together the broth and tomato paste until thoroughly combined.
Pour into the skillet.
Cover and cook for 20 minutes, or until the chicken is no longer pink in the center when tested with a sharp knife.
Transfer the chicken to a plate and keep warm.
In the same small bowl, whisk together the sour cream and flour.
Reduce the heat to low and whisk the mixture into the skillet.
Cook, stirring constantly, for 3 to 4 minutes, or until thickened and bubbling.
Season with the salt and pepper.