Chicken Paprikas

  • 4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
  • 3 Tbs. paprika
  • 1-1/2 Tbs. olive oil
  • 1 C chopped onion
  • 1 14.5oz. can diced tomatoes, undrained
  • 1 14oz. can chicken broth
  • 1/2 C fat-free sour cream

Season chicken with 1 tablespoon paprika, salt and pepper. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.

Add remaining 1/2 tablespoon olive oil to same skillet. Add onion and sauté until beginning to soften, about 3 minutes. Add remaining 2 Tablespoons paprika; stir 10 seconds. Add tomato and stir until beginning to soften, about 1 minute Add broth. Increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.

Mix in chicken and any collected juices. Reduce heat to low. Add sour cream and stir just until heated through (do not boil). Season paprikas to taste with salt and pepper.

Date Added:January 01, 2002
Classification:Poultry Main Dishes
Course:Main Course



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Core (Play with oil amount.)