Lighter Chicken Paprikash
Chicken Paprikash is one of those old fashioned recipes you don’t find “trending” very often these days. Despite its seemingly dowdy nature, it is in fact delicious. It’s so simple: chicken, onions, paprika and sour cream—but somehow it makes an incredibly deep and comforting meal that I can’t pass up. The other thing I love about Chicken Paprikash is that it’s appetizing red color comes from paprika, not tomatoes. The lack of tomatoes makes it great for those of us suffering from Acid Reflux Disease, but longing for a warm red sauce. I lighten this traditionally fattier dish to make it even more GERD friendly by using boneless, skinless chicken breasts instead of whole chicken pieces and light sour cream stabilized with flour so it doesn’t curdle in the hot pan. Enjoy this traditional style with egg noodles or your favorite starchy side. Any way you serve it, it will soon be trending in your house!
Directions:
Toss cubed chicken with salt and pepper and set aside.
Cut onion in half from root to stem. Slice onion in ¼” slices from root to stem (french style). Set aside.
Add ½ Tbsp olive oil to preheated 12” skillet over medium high heat. Add half of the chicken in a single layer and sauté for 4 minutes until brown on one side. Stir making sure all of the pieces are separated and cook 3 minutes more. Remove from pan and set aside. Add remaining olive oil and chicken and repeat, keeping second batch of chicken in pan when done.
Add first batch of chicken and any accumulated juices back to the skillet when second batch is done browning. Add sliced onions and paprika and stir well to coat all chicken and onions with paprika. Lower heat to medium, cover and let cook for 3 minutes.
Uncover and add white wine and chicken broth to the skillet to deglaze. Stir up any browned bits. Cover and simmer for ten minutes.
In a 4-cup measuring cup or medium mixing bowl, whisk together flour and sour cream until smooth. Add liquid from the pan to sour cream/flour mixture ¼ cup at a time. Whisk thoroughly between additions, until you have added 1 ¼ cups liquid to sour cream to temper. Turn skillet to medium low. Return tempered sour cream mixture to the skillet with the chicken and stir thoroughly to combine.
Bring chicken to a simmer, stirring frequently and let simmer gently, uncovered for 10 minutes to thicken.
Season with salt and pepper to taste and sprinkle with chopped fresh parsley if desired. Serve with hot egg noodles, rice or mashed potatoes!
(Serves 6)
Ingredients:
2 lbs. (896 grams) Boneless Skinless Chicken Breasts, cubed into ½ inch pieces
1 Large Yellow Onion (about 230-250 grams) sliced french style.
4 tsp Paprika
8 oz (240 grams) Light Sour Cream
3 Tbsp (22 grams) All Purpose Flour
1 ½ cups (360 ml) Low Sodium Chicken Broth
½ cup (120 ml) Pinot Grigio or White Table Wine
1 ½ tsp Table Salt
½ tsp Fine Ground Pepper
1 Tbsp Olive Oil
Chopped Fresh Parsley (Optional)
Chicken Paprikash is one of those old fashioned recipes you don’t find “trending” very often these days. Despite its seemingly dowdy nature, it is in fact delicious. It’s so simple: chicken, onions, paprika and sour cream—but somehow it makes an incredibly deep and comforting meal that I can’t pass up. The other thing I love about Chicken Paprikash is that it’s appetizing red color comes from paprika, not tomatoes. The lack of tomatoes makes it great for those of us suffering from Acid Reflux Disease, but longing for a warm red sauce. I lighten this traditionally fattier dish to make it even more GERD friendly by using boneless, skinless chicken breasts instead of whole chicken pieces and light sour cream stabilized with flour so it doesn’t curdle in the hot pan. Enjoy this traditional style with egg noodles or your favorite starchy side. Any way you serve it, it will soon be trending in your house!
Recommended Recipes or Posts
Chicken with Lemon and Olives
Easy Homestyle Chicken Stir Fry