Ingredients
12
12 servings
- •⅓ cup all-purpose flour
- •2 tablespoons paprika
- •1 teaspoon salt
- •1 pinch ground black pepper
- •6 skinless, boneless chicken breast halves, cut into bite-size pieces
- •2 tablespoons vegetable oil
- •1 onion, chopped
- •4 cloves garlic, minced
- •1 cup chicken stock
- •2 tablespoons tomato paste
- •1 ½ cups sour cream
- •1 tablespoon paprika
- •1 teaspoon cornstarch
Instructions
- Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
- Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Nutritional Facts
Per 12 servings
- Calories: 170
- Carbohydrate: 8g
- Fat: 10g
- Fiber: 1g
- Protein: 13g
- Sugar: 1g
Related Recipes
Paprika Chicken
Chicken Paprikash
Sour Cream Chicken Paprika
Easy Chicken Paprikash
Chicken Paprikash II
Broiled Paprika and Lemon-Pepper Chicken Breasts
Mom's Chicken Paprika
Paprika Chicken with Mushrooms
Paprika
Baked Paprika-Parmesan Chicken
Paprika Chicken & Rice Bake
