Chicken Paprikash (Trillium1204)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.4
- Total Fat: 5.2 g
- Cholesterol: 65.7 mg
- Sodium: 316.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.5 g
- Protein: 29.4 g
View full nutritional breakdown of Chicken Paprikash (Trillium1204) calories by ingredient
Introduction
Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert. Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.Number of Servings: 4
Ingredients
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1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
2 large green bell peppers, thinly sliced
1 large onion, halved and thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup fat-free sour cream
2 tablespoons chopped fresh parsley
Directions
1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes.
3. Add paprika and cook, stirring, until fragrant, about 30 seconds.
4. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes.
5. Add tomatoes, broth and lemon juice; bring to a boil.
6. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
3. Remove from the heat; stir in sour cream. Sprinkle with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes.
3. Add paprika and cook, stirring, until fragrant, about 30 seconds.
4. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes.
5. Add tomatoes, broth and lemon juice; bring to a boil.
6. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
3. Remove from the heat; stir in sour cream. Sprinkle with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user TRILLIUM1204.
Member Ratings For This Recipe
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