Try this Chicken Paprika recipe, or contribute your own.
Suggest a better descriptionWash and dry chicken. Season with salt and pepper, rubbing in well. Melt butter, add paprika and brown onions until golden. Remove onions from pan. Brown chicken pieces. Add 1/2 c. water; cover ans simmer 30 minutes. Add sour cream, stir well. Heat just below a simmer for 15 minutes. Serve with noodles or boiled potatoes. NOTES : This has been a favorite since I was in high school. Amount of water was not given, more may be added if needed. Recipe by: Pan American Cookbook (1960s) Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 6 | ||
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Calories: 644 | ||
Calories from Fat: 430 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.8g | 64 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 203.3mg | 63 % | |
Sodium 238.8mg | 8 % | |
Potassium 677.3mg | 18 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 6.4g | ||
Protein 43.8g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 644
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