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Hungarian Paprika Chicken

Hungarian Paprika Chicken

Nutrition Facts
  • cal. (kcal) 416
Hungarian Paprika Chicken
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 32 mins
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by 2 people
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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 boneless, skinless chicken breasts (about 1-3/4 pounds)
  • 1 large yellow pepper, chopped
  • 3 plum tomatoes, chopped
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon paprika
  • 2 teaspoons cornstarch
  • 1/2 teaspoon each salt and black pepper
  • 1 cup reduced fat sour cream

Directions

  1. Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened.
  2. Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered, for 18 minutes.
  3. In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered, for 5 minutes or until sauce has thickened.

Nutrition Information for Hungarian Paprika Chicken

Servings Per Recipe: 4
PER SERVING: 416 cal., 17 g total fat (6 g sat. fat), 146 mg chol., 462 mg sodium, 14 g carb. (2 g fiber), 50 g pro.

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