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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.0
  • Total Fat: 9.8 g
  • Cholesterol: 88.9 mg
  • Sodium: 295.2 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 32.3 g

View full nutritional breakdown of Chicken Paprika calories by ingredient
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Chicken Paprika

Submitted by: MYBESTNOW

Introduction

Divine, quick & easy. Use paprika from a local "organic" store, if there's one near you. It's low sodium and great for people with diabetes, too. It can be made with Either: sour cream or plain Greek yogurt. Divine, quick & easy. Use paprika from a local "organic" store, if there's one near you. It's low sodium and great for people with diabetes, too. It can be made with Either: sour cream or plain Greek yogurt.
Number of Servings: 6

Ingredients


    * *Canola Oil, 2 1tsp
    * Onions, raw, 1 medium (2-1/2" dia) , chopped
    * 1/2 cup bell pepper, chopped
    * 3 whole Chicken Breasts, halved, boned & skinned
    * 1/2 cup low-sodium Chicken Broth, Goya, (can add more for sauce)
    * 2 Tbsp. Paprika
    * 1 cup reduced fat Sour Cream OR plain, low-fat Greek yogurt
    * dash of freshly ground black Pepper
    * Mrs. Dash (R) Original Blend, 1 tsp

Tips

The broth in Step 4 never evaporates, which is great. It is the base for sauce.


Directions

1. In skillet over med-high heat, heat the oil. Add onion and bell pepper and saute for 5 minutes.
2. In Ziploc bag, shake chicken breasts with 1 Tbsp. of Paprika. Remove onions and peppers and set aside. Cook chicken on each side until browned - about 5 minutes.
3. Add chicken broth to skillet, bring to boil, lower heat and cover for 10 minutes.
4. When broth has evaporated (which it never does), remove the chicken from skillet and set aside.
5. Add the sour cream, remaining paprika, pepper, and Mrs. Dash. Heat over low heat for 2 minutes. Add the chicken breasts and onions and peppers. Serve over hot, whole-wheat noodles or brown rice, if desired.

Serving Size: 6 servings, 3-4 oz. each.






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