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Chicken Paprikash Recipe
Low-fat chicken breasts stay juicy and delicious in the velvety, zesty sauce for this healthy Hungarian chicken dish.
Picture Credit: John Kernick
Recipe By: Grace Parisi
Pairing Notes: Tangy meat dishes like this succulent chicken often benefit from red wines with firm acidity, like Chianti from Italy.
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|Canola oil||1/4 Cup (16 tbs)|
|Onion||1 Large, thinly sliced|
|Red bell peppers||2 To taste, thinly sliced|
|Garlic||3 Clove (5gm), thinly sliced|
|1/4 cup sweet Hungarian paprika, plus more for sprinkling|
|Caraway seeds||1 1/2 Teaspoon|
|All purpose flour||3 Tablespoon|
|6 cups chicken stock or low-sodium broth|
|Ground pepper||1 To taste|
|2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces|
|1/2 cup fat-free sour cream|
2. Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.
One Serving 257 cal, 10 gm fat, 1.5 gm sat fat, 11 gm carb, 2.3 gm fiber