Chicken Paprikash

Chicken Paprikash is a delicious dinner that the whole family will love.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat15g
Saturated Fat6g
Cholesterol115mg
Sodium710mg
Total Carbohydrate23g
Dietary Fiber5g
Sugars8g
Protein41g