Skillet Chicken Paprikash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs boneless chicken thighs (about 6)1 tbsp Olive Oil1 med. onion, chopped1 med. red pepper, chopped4 cloves garlic, minces2 tbsp flour2 tbsp Paprika1/2 cup dry white wine1/2 cup Chicken Stock1 15 oz can diced tomatoes1/4 cup reduced fat sour cream
Seaon the thighs with salt and pepper and arrange in a single layer in a glass pie plate or casserole dish. Cover tightly with plastic wrap. Microwave on 50% power for 15 minutes
While it's cooking, sautee onion and pepper in oil in a dutch oven over medium high heat. When soft, add garlic, cook another minute.
Mix together flour and paprika and add to pot. Cook until lightly browned, about 2 minutes.
Add wine and scrape up browned bits at the bottom of the pan. Add stock and tomatoes and chicken and accumulated juices. Simmer, covered, for 10 minutes.
Remove from heat and add a spoonful of sauce to the sour cream to temper it and add back to the pot.
Can be served with egg noodles (traditional) or any other carb.
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
While it's cooking, sautee onion and pepper in oil in a dutch oven over medium high heat. When soft, add garlic, cook another minute.
Mix together flour and paprika and add to pot. Cook until lightly browned, about 2 minutes.
Add wine and scrape up browned bits at the bottom of the pan. Add stock and tomatoes and chicken and accumulated juices. Simmer, covered, for 10 minutes.
Remove from heat and add a spoonful of sauce to the sour cream to temper it and add back to the pot.
Can be served with egg noodles (traditional) or any other carb.
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 172.2
- Total Fat: 6.8 g
- Cholesterol: 61.4 mg
- Sodium: 238.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.0 g
- Protein: 16.2 g
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