Sour Cream Chicken Paprika
Meat and Poultry Chicken Chicken Breasts Pan-Fried
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Servings per recipe: 4
Calories per serving: 363
Preparation time: 10m
Total cooking time: 40m
Ingredients:
- 4 skinless, boneless chicken breast halves
- 1 1/2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 1/2 tablespoons butter
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 2 cups chicken stock
- 1 teaspoon all-purpose flour
- 1 (8 ounce) container sour cream
Directions:
- 1 You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- 2 Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Nutrion facts:
| Total Fat | 23.3g | 36% |
| Saturated Fat | 11.0g | |
| Cholesterol | 105mg | 35% |
| Sodium | 431mg | 17% |
| Potassium | 523mg | 15% |
| Total Carbohydrates | 8.6g | 3% |
| Dietary Fiber | 2g | 8% |
| Protein | 30.1g | 60% |
| Sugars | 2g | |
| Vitamin A | 2331IU | |
| Vitamin C | 7mg | |
| Calcium | 96mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 20mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 50mg | |
| Folate | 24mcg |
