Chicken Paprikash
Source of Recipe
Mary
List of Ingredients
Chicken Paprikash
1/3 cup fat-free chicken broth
2 cloves garlic minced
2 teaspoons paprika
1/2 teaspoon salt
1/8 teaspoon pepper
24 ounces skinless boneless chicken breast halves
1 medium onion thinly sliced -- separated into rings
4 1/2 ounces whole wheat noodles uncooked
1/2 cup nonfat sour cream room temp
Recipe
In a small bowl, combine chicken broth, garlic, paprika, salt and pepper;
mix well. Set aside. Heat large nonstick over medium-high heat until hot.
Add chicken breast halves; brown both sides. Arrange onion rings over
chicken; pour broth mixture over top. Reduce heat; cover and cook 15 to 20
mins or until chicken is fork tender and juices run clear. Meanwhile, cook
noodles to desired doneness as directed on package. Drain; keep warm. To
prepare gravy, place chicken on warm noodles. Gradually stir sour cream into
pan drippings. Spoon gravy over chicken and cooked noodles.
[Mary's Notes: Made this for supper on 1/30/07. Wonderful colors and good
flavor. Will be making this again...even husband enjoyed it! I had 3
chicken breast fillets that weighed 8 oz each but only upped the paprika and
added 1/4 cup Fairbanks Pale Dry Sherry (not cooking sherry). This gave us 6
servings
instead of the original 4. The sauce was runny so next time I might
try to thicken it up a bit before adding the sour cream. Changes I
made/Products I used: I used Campbell's Low Sodium Chicken Broth, 1
Tablespoon McCormick Smoky Paprika AND 1 Tablespoon paprika, I used no salt,
used Smart Chicken boneless skinless chicken breast fillets, Great Value No
Yolk Wide Ribbon Noodles, and Daisy Lite Sour Cream. I also added 1/4 cup
Fairbanks Pale Dry Sherry. MasterCook Nutritional information is correct for
the changes I made and for the brands I used.]
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