Chicken Paprika

Chicken Paprika
  • 1/3 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 1/2 cups sour cream
  • 1 tablespoon paprika
  • 1 teaspoon cornstarch


  1. Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

03/28/2018
Chicken Paprika, recipe PT15M PT1H 5 455 calories

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