Chicken Paprikas
Ingredients
- 2 tbsps. Crisco® Pure Vegetable Oil
- 2 lbs. skinless, boneless chicken breast and/or thighs
- 1 cup diced cubanelle peppers
- 1 cup chopped yellow onion
- 1 clove garlic, finely minced
- 1 1/2 tbsps. paprika
- 1 (14.5 oz.) can chicken broth
- 1 cup sour cream
- 3 tbsps. all-purpose flour
- Salt and pepper
- 1 (16 oz.) pkgs. wide hearty egg noodles, cooked according to package directions
- 2 tbsps. chopped fresh parsley
Directions
- Step 1
HEAT oil in large skillet on medium heat. Cook chicken until browned on all sides. Remove chicken from skillet.
- Step 2
ADD pepper and onion to skillet, cooking until tender. Stir in garlic and paprika. Cook one minute more. Return chicken to skillet. Add broth; bring to boil. Reduce heat to low. Cover and simmer 10 to 15 minutes or until internal temperature reaches 165°F. Remove from heat. Remove chicken from skillet.
- Step 3
COMBINE sour cream and flour in small bowl; add 1/4 cup broth to mixture. Stir to blend. Gently stir into broth in skillet. Blend about 1 cup at a time in food processor or blender until smooth. Pour into small bowl. Repeat with remaining mixture.
- Step 4
RETURN chicken and sour cream mixture to skillet. Heat thoroughly, stirring occasionally. Season with salt and pepper. Serve over hot noodles. Garnish with chopped parsley.
Serving size
(1/4 of recipe)
- Calories 860
- Calories from Fat250g
- Total Fat 29g
- Saturated Fat 9g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 250mg
- Sodium 620mg
- Potassium 0mg
- Total Carbohydrates 85g
- Dietary Fiber 6g
- Sugars 7g
- Protein 66g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet