Chicken Paprikash is a delicious dinner that the whole family will love.
Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium
- 4 skinless, boneless chicken breast halves (6 oz.)
- Salt, to taste
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 4 pieces of smoked bacon, cut into thirds
- ½ cup thinly sliced yellow onion
- ½ cup thinly sliced red bell pepper
- 4 Tbsp. paprika
- ¼ tsp. dried marjoram
- ½ cup dry white wine
- 1 can (14½ oz.) tomato purée
- ½ cup sour cream
- 2 Tbsp. chopped fresh parsley
- Rinse the chicken under cold, running water and pat dry with paper towels. Season the chicken with salt and pepper. Place the flour in a shallow bowl. Dredge the chicken in the flour so both sides are lightly coated, shaking off excess.
- Heat a medium-sized skillet over medium-high heat and cook the bacon until crisp, stirring and turning occasionally. Transfer the bacon to a plate lined with paper towels to drain. Pour out all but 1 tablespoon of the bacon drippings. Add the chicken and cook until both sides are golden, about 7 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
- Add the onion and bell pepper to the pan and cook until soft, about 4 minutes, stirring occasionally. Add the paprika, marjoram, white wine, and tomatoes. Bring to a simmer and cook until slightly reduced, about 5 minutes, stirring occasionally.
- Add the sour cream to the pan and stir to combine. Bring to a simmer and add the chicken back to the pan. Cook until the sauce is reduced and the chicken is cooked through, about 5 minutes. Taste and adjust seasoning as desired.
- To serve, place a chicken breast on each plate and ladle sauce over the top. Garnish with chopped parsley and serve hot.