Friday, February 1, 2008

Sour Cream Paprika Chicken

When i first found this recipe Hubby was not excited about it. Once i started making it and the smell filled the kitchen, he couldn't wait until dinner was done! I may cut the chicken stock down, and add white wine instead.

Sour Cream Paprika Chicken

Prep Time: 10 Minutes
Ready In: 40 Minutes

Serves 4

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
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.

I served with egg noddles, making this a WW friendly recipe (if you use fat free sour cream and light chicken stock)

No comments: