Hungarian Chicken Paprika
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
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!.
Member Ratings For This Recipe
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MARYLIZ1
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BASKETLADY6