Chicken Paprikash

  • Ready in 1h 30m

  • Serves 4

  • 565 calories

  • 50.27g carbs

The recipe Chicken Paprikash could satisfy your Eastern European craving in around 1 hour and 30 minutes. For $2.98 per serving, you get a main course that serves 4. One serving contains 560 calories, 32g of protein, and 22g of fat. 90 people were impressed by this recipe. Head to the store and pick up paprika, flour, wine, and a few other things to make it today. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

15 ingredients

  1. 4 boneless chicken breast halves
  2. 3 large carrots
  3. 1 cup chicken broth
  4. 4 servings cooked egg noodles
  5. 1/2 tsps dried thyme
  6. 1 leaf flat leaf parsley
  7. 1/2 cups flour
  8. 3 cloves garlic
  9. 3 tbsps olive oil
  10. 2 onions
  11. 1 tsp paprika
  12. 4 servings salt and pepper
  13. 1/2 cups sour cream
  14. 2 tomatoes
  15. 1 cup white wine

Instructions

  1. Heat olive oil in a large skillet.In a large dish or bowl, I use a Pyrex 8x8, whisk together the flour, paprika, salt and pepper.
  2. Place the chicken pieces in the flour mixture and toss until evenly coated; shake off any excess and add to hot oil.Cook over medium heat until browned; about 4 to 5 minutes on each side.
  3. Remove chicken and set aside.
  4. Add the sliced onions and carrots to the skillet.Stir in parsley and thyme, and cook for 5 minutes, or until onions are soft.
  5. Add garlic and continue to cook for a minute, or until fragrant.
  6. Mix in the tomatoes.
  7. Pour in wine and chicken broth, and bring to a boil.Return the chicken pieces to the pan.Turn down the heat to low, cover, and cook for 1 hour. Divide the cooked egg noodles among 4 to 6 dinner plates.
  8. Remove the chicken from the pan and set on top of egg noddles.
  9. Whisk the sour cream into the pan and continue to whisk until thoroughly combined; remove from heat.Spoon the sauce over the chicken and noodles.
  10. Garnish with parsley.
  11. Serve.
Chicken Paprikash

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