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Name: Chicken Paprikash
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Chicken broth; 1 c Light sour cream; 1 tb Butter; 4 lg Chicken half-breasts (abt; 1 md Onion finely chopped; 1/4 ts Black Pepper ground; 1/4 c Dry white wine; Cooked egg noodles; 1/4 ts Salt; 1 tb Paprika

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INGREDIENTS

1/4 c Chicken broth
1 c Light sour cream
1 tb Butter
4 lg Chicken half-breasts ; (abt
1 md Onion ; finely chopped
1/4 ts Black Pepper ; ground
1/4 c Dry white wine
Cooked egg noodles
1/4 ts Salt
1 tb Paprika

Servings

INSTRUCTIONS

Cut each chicken half-breast into 2 pieces. Melt butter in nonstick Dutch oven; saute half the chicken pieces until browned on all sides. Remove from pan. Repeat with remaining chicken; remove from pan. If desired, remove skin from chicken. Add onion to pan; saute until transparent. Stir in salt, pepper and paprika. Gradually add wine and chicken broth. Replace chicken, cover and simmer over low heat until chicken is tender, 35 minutes. Remove chicken. Stir in sour cream into sauce until well-blended. Do not let boil. Serve chicken and sauce with cooked noodles. Yield: 4 servings. Comments: There are almost as many recipes for chicken paprikash as there are Hungarian cooks. This is a simple version; others add chopped green pepper and diced fresh tomatoes. Our tasters thoroughly approved when light sour cream was substituted for the higher-fat regular product. By using a nonstick-coated Dutch oven and leaving the skin on the chicken, only 1 tablespoon of butter was needed during browning. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Chicken Paprikash

1/4 c Chicken broth
1 c Light sour cream
1 tb Butter
4 lg Chicken half-breasts (abt
1 md Onion finely chopped
1/4 ts Black Pepper ground
1/4 c Dry white wine
 Cooked egg noodles
1/4 ts Salt
1 tb Paprika

Cut each chicken half-breast into 2 pieces. Melt butter in nonstick  Dutch oven; saute half the chicken pieces until browned on all sides.  Remove from pan. Repeat with remaining chicken; remove from pan. If  desired, remove skin from chicken. Add onion to pan; saute until  transparent. Stir in salt, pepper and paprika. Gradually add wine and  chicken broth. Replace chicken, cover and simmer over low heat until  chicken is tender, 35 minutes. Remove chicken. Stir in sour cream  into sauce until well-blended. Do not let boil. Serve chicken and  sauce with cooked noodles. Yield: 4 servings.    Comments: There are almost as many recipes for chicken paprikash as  there are Hungarian cooks. This is a simple version; others add  chopped green pepper and diced fresh tomatoes. Our tasters thoroughly  approved when light sour cream was substituted for the higher-fat  regular product. By using a nonstick-coated Dutch oven and leaving  the skin on the chicken, only 1 tablespoon of butter was needed  during browning.    Recipe Source: St. Louis Post-Dispatch - 10-05-1998    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 4

Calories: 286
Calories from Fat: 116 (41%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.1g
Cholesterol 95.7mg		29 %
Sodium 197.5mg		7 %
Potassium 584.1mg		15 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 7.2g
Protein 32.3g		46 %
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.

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Calories per serving: 286

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