Chicken Paprikash – a delicious recipe with paprika, chicken breasts, butter, cooking spray, onion, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
2
When melted, add chicken breasts and saute until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
3
Add the onion to skillet and saute for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
4
Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
5
Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
6
Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
7
Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.
503
kcal
Calories
15
g
Fat
48
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 teaspoons paprika, 4 boneless skinless chicken breasts, 1 tablespoon butter, cooking spray, and more.
Yes, Chicken Paprikash falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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