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
  1. Saute chicken in canola until pink disappears, remove from pan and set aside (about 10 mins).
  2. In the same pan, saute onion in butter until translucent (about 5 mins).
  3. Season with paprika and salt.
  4. Add chicken stock, bring to a slow boil and then reduce heat to simmer.
  5. Mix flour with sour cream and then whisk into chicken stock mixture.
  6. 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.


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