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Chicken Paprikash

Yield 4 servings (1 cup each)


  • 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

How to Make It

  1. Hands On: 20 minutes
    Total: 30 minutes

    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.

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

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