Lorelei's Chicken Paprikash – a delicious recipe with chicken breasts, cooking oil, cooking sherry, onion, sour cream, frozen peas. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wash chicen and pat dry.
2
Season with salt and pepper.
3
I like to use a crazy salt or seasoned salt.
4
In a large skillet heat oil and brown chicken.
5
Remove chicken from pan.
6
Cook onions in dripping until soft.
7
Add paprika.
8
Add chicken to skillet turning once to coat with paprika.
9
Remove chicken and add cooking sherry and chicken broth to onions and drippings.
10
Bring to boil.
11
Turn heat down to medium Add peas and chicken.
12
Cook until peas are tender and chicken is cooked through.
13
Remove Chicken.
14
Add sour cream and 2 T frozen orange juice to peas and onions.
15
Heat through, but DO NOT BOIL.
16
Pour sauce over chicken.
17
Serve over rice or noodles.
18
Garnish with additional paprika and snipped parsley or chives.
19
Great the next day if any is left over.
854
kcal
Calories
69
g
Fat
24
g
Carbs
41
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 10 ingredients. The key ingredients include: 4 chicken breasts or 4 chicken thighs, 2 teaspoons Crisco cooking oil, ¼ cup cooking sherry, 1 small onion, and more.
Yes, Lorelei's 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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