Rating: 4 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 7

The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.

Recipe by Cooking Light March 2002

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 potato and 1/2 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

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  • Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

  • Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

  • Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

Nutrition Facts

311 calories; calories from fat 25%; fat 8.6g; saturated fat 3.9g; mono fat 1.9g; poly fat 1.2g; protein 22.9g; carbohydrates 36.3g; fiber 3.4g; cholesterol 86mg; iron 2.6mg; sodium 619mg; calcium 56mg.
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