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Chicken Paprikash

Chicken Paprikash
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WebMD Recipe from

Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.

Prep: 40 | Total Time: 40
  • 1 pound
    boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
  • 1/4 teaspoon
    kosher salt
  • 1/4 teaspoon
    freshly ground pepper
  • 1 tablespoon
    canola oil
  • 2 large
    green bell peppers, thinly sliced
  • 1 large
    onion, halved and thinly sliced
  • 2 teaspoons
    hot or sweet paprika
  • 1/2 cup
    dry white wine
  • 1 1/2 cups
    canned crushed tomatoes
  • 1/2 cup
    reduced-sodium chicken broth
  • 1 tablespoon
    lemon juice
  • 1/4 cup
    reduced-fat sour cream
  • 2 tablespoons
    fresh parsley, chopped
  1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
  2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
  3. Remove from the heat; stir in sour cream. Sprinkle with parsley.
Nutritional Information
Serving Size: 1 1/4 cups

Makes: 4 servings
  • Calories259
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol69 mg
  • Carbohydrates15 g
  • Protein26 g
  • Sodium332 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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