Chicken Paprikash

Chicken Paprikash
4 servings (1 cup each)


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2 tablespoons olive oil
1 pound boneless skinless chicken breast halves, each cut into 3 pieces
1 tablespoon paprika
1 medium onion, chopped
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
1 cup sour cream
Dumplings, mashed potatoes or rice, optional


Hands On: 20 minutes
Total: 30 minutes

1. Heat oil in large skill 1 minute over medium-high heat. Add chicken; sprinkle evenly with paprika. Cook chicken 3 to 5 minutes, or until lightly browned. Add onions; cook until crisp-tender, about 5 minutes, stirring frequently. Sprinkle with flour, salt and pepper. Stir in tomatoes with their liquid. Bring to a boil over high heat, stirring constantly. Reduce heat to low.

2. Simmer partially covered with lid, 10 minutes, or until chicken is tender. Remove skillet from heat; remove lid. Stir in sour cream.

3. Serve with hot cooked dumplings, mashed potatoes or rice, if desired.

Created date

November 2008