Chicken Paprikas

Photo: Karry Hosford

Yield:

4 servings (serving size: about 4 ounces chicken, 1/2 cup sauce, and 1 cup noodles)

Recipe from

Nutritional Information

Calories 600
Caloriesfromfat 20 %
Fat 13 g
Satfat 6 g
Monofat 2.3 g
Polyfat 2 g
Protein 62 g
Carbohydrate 54 g
Fiber 3.4 g
Cholesterol 229 mg
Iron 3.3 mg
Sodium 573 mg
Calcium 141 mg

Ingredients

2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
2 cups chopped onion
1/2 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons all-purpose flour
1 cup low-fat sour cream
4 cups cooked medium egg noodles (about 2 3/4 cups uncooked pasta)

Preparation

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes or until lightly browned. Remove chicken from pan.

Add onion; sauté 5 minutes or until lightly browned. Return chicken to pan. Stir in broth and paprika; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat.

Place flour in a small bowl. Add sour cream, stirring well with a whisk. Gradually stir sour cream mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper into chicken mixture. Cook over low heat 5 minutes or until thick, stirring occasionally. Serve over noodles.

Note:

Mother's Bistro and Bar, Portland, Oregon,

May 2003