Chicken Paprikash

Name: Chicken Paprikash
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Cuisine: Eastern European,European
Ingredients: 4 boneless chicken breast halves, cut crosswise in half; 3 large carrots, roughly chopped; 1 cup chicken broth; Egg Noodles, cooked; 1/2 teaspoon dried thyme; flat leaf parsley, for garnish; 1/2 cup all-purpose flour; 3 cloves garlic, minced; 3 tablespoons olive oil; 2 onions, thinly sliced; 1 teaspoon paprika; salt and pepper, to taste; 1/2 cup sour cream; 2 fresh tomatoes, roughly chopped; 1 cup white wine

Ready in 1h 30m
Serves 4
565 calories
50.27g carbs

Chicken Paprikash might be a good recipe to expand your main course collection. One portion of this dish contains around 32g of protein, 21g of fat, and a total of 566 calories. This recipe serves 4. For $3.0 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Eastern European cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Head to the store and pick up white wine, flour, egg noodles, and a few other things to make it today. 90 people have tried and liked this recipe. It is brought to you by Diethood.

15 ingredients

4 chicken breast halves
3 large carrots
1 cup chicken broth
4 servings egg noodles
1/2 tsps thyme
1 leaf flat parsley
1/2 cups flour
3 cloves garlic
3 tbsps olive oil
2 onions
1 tsp paprika
4 servings salt and pepper
1/2 cups cream
2 tomatoes
1 cup white wine

Instructions

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.
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.
Remove chicken and set aside.
Add the sliced onions and carrots to the skillet.Stir in parsley and thyme, and cook for 5 minutes, or until onions are soft.
Add garlic and continue to cook for a minute, or until fragrant.
Mix in the tomatoes.
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.
Remove the chicken from the pan and set on top of egg noddles.
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.
Garnish with parsley.
Serve.