CHICKEN BREAST PAPRIKASH RECIPES

CHICKEN PAPRIKASH | RACHAEL RAY IN SEASON

Chicken Paprikash | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 11

Ingredients

1?½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 teaspoons olive oil
2 medium onions, thinly sliced
4 cloves garlic, minced
2 tablespoons flour
2 tablespoons paprika
1 cup low-sodium chicken stock
1 can (14.5 oz.) petite diced tomatoes
? cup light sour cream
6 ounces whole-wheat egg noodles
Flat-leaf parsley leaves, chopped, for garnish

Steps:

In a medium bowl, toss the chicken with salt and pepper.
In a large nonstick skillet, heat the oil over medium. Add the onions; cook, stirring often, 3 to 4 minutes. Add the garlic; cook, stirring often, until soft, about 3 minutes. Add the flour and paprika; stir 1 minute to blend. Whisk in the stock; add the tomatoes. Reduce heat to medium- low; cover. Simmer, stirring often, until flavors meld, about 15 minutes.
Add the chicken; cook, stirring often, until the sauce thickens and the chicken is cooked through, 8 to 10 minutes. Let cool 5 minutes, then stir in the sour cream. Season.
While the chicken is cooking, bring a large pot of water to a boil. Salt the water, add the noodles and cook to al dente; drain. Divide among plates. Top with the paprikash and parsley.

CHICKEN PAPRIKASH RECIPE | ALLRECIPES

Chicken Paprikash Recipe | Allrecipes image

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

Provided by ErinWebster

Categories Meat and Poultry Chicken

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 eggs, beaten
½ cup water
2?½ cups all-purpose flour
2 teaspoons salt
¼ cup butter
1?½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1?½ cups water
1 tablespoon paprika
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

Steps:

Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Nutrition Facts : Calories 960.6 calories, CarbohydrateContent 69.2 g, CholesterolContent 323.1 mg, FatContent 54 g, FiberContent 3.5 g, ProteinContent 47.4 g, SaturatedFatContent 23.5 g, SodiumContent 1744.5 mg, SugarContent 2 g

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