Chicken Paprika
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Chicken Paprika
YIELD Makes 4 servings
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INGREDIENTS
| 3 | tablespoons all-purpose flour |
| 1 | tablespoon paprika |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 4 | chicken breasts, skinned (about 1-1/2 pounds) |
| 1 | teaspoon olive oil |
| 1 | medium onion, chopped |
| 1 | cup chicken broth |
| 1/4 | cup sour cream |
| Hot cooked spaetzle or noodles | |
| Fresh parsley (optional) | |
PREPARATION:
- Combine flour, paprika, salt and pepper on sheet of waxed paper. Coat chicken breasts with flour mixture. Reserve remaining flour mixture.
- Heat oil in large skillet over medium heat. Add chicken; cook about 10 minutes or until browned on all sides. Remove chicken from skillet.
- Add onion to same skillet; cook 2 minutes. Stir in remaining flour mixture. Gradually stir in chicken broth; cook and stir until mixture comes to a boil. Return chicken to skillet. Reduce heat to low; cover and simmer 25 minutes or until juices run clear.
- Remove chicken to platter. Spoon off fat from gravy in skillet. Add sour cream to skillet; stir to combine. Serve with spaetzle. Garnish with fresh parsley, if desired.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Sodium | 449 mg |
| Protein | 27 g |
| Fiber | 1 g |
| Carbohydrate | 9 g |
| Cholesterol | 80 mg |
| Total Fat | 8 g |
| Calories | 220 |
DIETARY EXCHANGE:
| Meat | 3 |
| Starch | 1/2 |
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