Hungarian Chicken Paprika


4.5 of 5 (4)
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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
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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

    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!.

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