Chicken Paprikash - Cooking for One
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 323.3
- Total Fat: 13.3 g
- Cholesterol: 74.3 mg
- Sodium: 325.5 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.2 g
- Protein: 31.7 g
View full nutritional breakdown of Chicken Paprikash - Cooking for One calories by ingredient
Introduction
Treat Yourself :) Treat Yourself :)Number of Servings: 1
Ingredients
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1/2 chicken breast pounded flat
1 tsp. paprika
1 tbsp. flour (for gluten-free use rice flour)
2 tsp. olive oil
1 large sliced shallot
1/4 cup sliced mushrooms
1 sundried tomato, minced
1-2 oz. chicken broth
1 tbsp. half and half
chopped parsley to garnish
Directions
Sprinkle paprika over chicken breast. Dust or toss chicken in flour within a brown or ziploc bag. (Paprika burns easily - for best results do not mix paprika into the flour, let the flour be a thin dusting over it.)
Heat 1 tsp. olive oil in saute pan and brown both sides of the chicken breast. Remove chicken breast.
Add 1 tsp. olive oil to pan together with the sundried tomato, shallot and mushrooms. Saute until tender.
Add chicken breast to shallot and mushrooms. (Add more mushrooms if you like - they are nearly calorie/fat-free.)
Deglaze pan with 1-2 tbsp. chicken broth. Turn heat to low and stir/whisk in 1 tbsp. half and half.
Continue stirring until desired consistency (do not turn heat up, the half and half may separate).
Transfer to plate and top with 1 -2 tsp. parsley (parsley is high in iron).
Note: Using a non-stick pan, you will only need the small amount of olive oil. Drizzle very thinly around pan, or use a spray. If you find you need more, add 1 tbsp. water or broth to the veggies (not the chicken) and this will help soften them further.
Number of Servings: 1
Recipe submitted by SparkPeople user EPHEMERA.
Heat 1 tsp. olive oil in saute pan and brown both sides of the chicken breast. Remove chicken breast.
Add 1 tsp. olive oil to pan together with the sundried tomato, shallot and mushrooms. Saute until tender.
Add chicken breast to shallot and mushrooms. (Add more mushrooms if you like - they are nearly calorie/fat-free.)
Deglaze pan with 1-2 tbsp. chicken broth. Turn heat to low and stir/whisk in 1 tbsp. half and half.
Continue stirring until desired consistency (do not turn heat up, the half and half may separate).
Transfer to plate and top with 1 -2 tsp. parsley (parsley is high in iron).
Note: Using a non-stick pan, you will only need the small amount of olive oil. Drizzle very thinly around pan, or use a spray. If you find you need more, add 1 tbsp. water or broth to the veggies (not the chicken) and this will help soften them further.
Number of Servings: 1
Recipe submitted by SparkPeople user EPHEMERA.
Member Ratings For This Recipe
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