Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 178.6
- Total Fat: 3.9 g
- Cholesterol: 69.4 mg
- Sodium: 290.6 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.3 g
- Protein: 28.8 g
View full nutritional breakdown of Hungarian Chicken Paprika calories by ingredient
Hungarian Chicken Paprika
Submitted by: CALGER!Introduction
Usually made with whipping cream and served with dumplings, this creamy chicken is made less fattening by using milk and serving over your favorite pasta. I serve with egg noodles. A family favorite and a lower fat version of my mother-in-law's Saskatchewan recipie! Usually made with whipping cream and served with dumplings, this creamy chicken is made less fattening by using milk and serving over your favorite pasta. I serve with egg noodles. A family favorite and a lower fat version of my mother-in-law's Saskatchewan recipie!Number of Servings: 12
Ingredients
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2 Onions
2 tbsp. Margarine (trans-fat free)
6 Chicken breast halves (skin and bone removed)
1 tsp. salt (or a little more to taste)
Water to cover chicken
4 tbsp. Paprika
5 tbsp. flour
3/4 cup water
1 cup milk
Directions
Chop onions (smaller sized is better). In a large pot, simmer onion in 2 tbsp. margarine. When opaque, add 4 tbsp. paprika. Remove from heat.
Cut chicken into pieces (a little bigger than bite-size). Add 1 tsp. salt and add enough water just to cover chicken. Bring to a boil, simmer covered, stirring occasionally for about 2-21/2 hours.
In a gravy shaker (the tupperware type) shake well 5 tbsp. flour and 3/4 cup water until all lumps gone. If you don't have a shaker, using a mug and stirring with a fork will do.
Add flour mixture to chicken along with 1 cup milk. Stir and remove from heat. A nice thick gravy sauce will form.
Serve with over your favourite pasta. Serves 12 (great for freezing as work lunches/dinners).
Number of Servings: 12
Recipe submitted by SparkPeople user CALGER!.
Cut chicken into pieces (a little bigger than bite-size). Add 1 tsp. salt and add enough water just to cover chicken. Bring to a boil, simmer covered, stirring occasionally for about 2-21/2 hours.
In a gravy shaker (the tupperware type) shake well 5 tbsp. flour and 3/4 cup water until all lumps gone. If you don't have a shaker, using a mug and stirring with a fork will do.
Add flour mixture to chicken along with 1 cup milk. Stir and remove from heat. A nice thick gravy sauce will form.
Serve with over your favourite pasta. Serves 12 (great for freezing as work lunches/dinners).
Number of Servings: 12
Recipe submitted by SparkPeople user CALGER!.
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