Chicken Paprika
November6
There are times on Sundays when I enjoy getting supper ready in advance in case I have an afternoon commitment. Such was the case this weekend when I was able to prepare this chicken dish right after lunch.
Just before all the kids arrived home I through the vegetables in the oven to roast and made a pot of broad egg noodles and another of brown rice. Good thing I did, because this dish was such a big hit that even a double batch was completely consumed. The sauce in particular was absolutely delicious when poured over the pasta or rice.
Chicken Paprika
Prep time:
Cook time:
Total time:
Serves: 4-6
When no fat sour cream is used this dish is a low fat option.
Ingredients
- 4 boneless chicken breasts, sliced into bite sized pieces
- 1 T canola oil
- 1 medium onion, chopped
- 1 T butter
- 2 T paprika
- ½ t salt
- 2 c chicken stock
- 1 T flour
- 8 oz. no fat sour cream
Instructions
- Saute chicken in canola until pink disappears, remove from pan and set aside (about 10 mins).
- In the same pan, saute onion in butter until translucent (about 5 mins).
- Season with paprika and salt.
- Add chicken stock, bring to a slow boil and then reduce heat to simmer.
- Mix flour with sour cream and then whisk into chicken stock mixture.
- Add chicken back to the skillet and continue to cook until chicken is heated through and the sauce thickens slightly.
Kath’s quote: “Its all about quality of life and finding a healthy balance between work and friends and family.” -Phillip Green
Love-that is all.
