Chicken Paprikas

Photo: Karry Hosford

Yield: 4 servings (serving size: about 4 ounces chicken, 1/2 cup sauce, and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 600
  • Calories from fat: 20%
  • Fat: 13g
  • Saturated fat: 6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2g
  • Protein: 62g
  • Carbohydrate: 54g
  • Fiber: 3.4g
  • Cholesterol: 229mg
  • Iron: 3.3mg
  • Sodium: 573mg
  • Calcium: 141mg

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

  1. 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.
  2. 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.
  3. 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.
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