Chicken Paprika

Chicken Paprika

Chicken Paprika


Makes 4 servings


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)


  1. Combine flour, paprika, salt and pepper on sheet of waxed paper. Coat chicken breasts with flour mixture. Reserve remaining flour mixture.
  2. Heat oil in large skillet over medium heat. Add chicken; cook about 10 minutes or until browned on all sides. Remove chicken from skillet.
  3. 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.
  4. 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.

Nutritional Information

Calories 220
Total Fat 8 g
Cholesterol 80 mg
Carbohydrate 9 g
Fiber 1 g
Protein 27 g
Sodium 449 mg

Dietary Exchange

Starch 1/2
Meat 3

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