August 17, 2011

RECIPE: Chicken (or Mushroom) Paprikash

My all-time FAVORITE comfort food is my mom's chicken paprikash.  She makes the chicken by dredging it in flour and frying it, then makes these awesome dumplings (similar to gnocci) and a paprika-sour cream gravy to go over everything. I always used to pick that for my birthday dinners!  Anyways, here is my "light" version of my favorite comfort meal.  It tastes better than it looks, I promise :)

For Mushroom Paprikash: As you may know, I'm not a big fan of chicken. So I've actually made this with whole button mushrooms before, instead of the chicken, and it was DELICIOUS. Cook it the same way, only substitute mushrooms for the chicken breasts. You can use plain water or vegetable broth for the chicken broth, if you'd like.


Chicken Paprikash

1 lb. boneless, skinless chicken breasts (whole or cut in chunks)
2 medium onions, thinly sliced
4 tsp. olive oil
2 Tbsp. paprika (note: that is TABLESPOONS, not teaspoons... it seems like a lot, but trust me)
1/2 cup chicken broth
salt & pepper to taste
1 cup fat free sour cream
8 oz. (dry) egg noodles

Start a pot of water to boil for the noodles, and cook according to package directions.  Meanwhile, in a large skillet, heat olive oil. Add onions, and cook until the onions are soft and starting to caramelize. Add the chicken and cook for a couple of minutes. Add the paprika, chicken broth, salt & pepper. Bring to a boil, then cover and simmer until the chicken is cooked through, about 10 minutes. Turn the heat to low, and add the sour cream. Keep over low heat until the sour cream is heated through (don't boil it because it will curdle). Serve over hot cooked egg noodles (egg noodles included in nutritional info).
Serves 4.

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