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Sofia’s Chicken Paprikash
Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces | 1/2 cup dry white wine | |
| 1/4 teaspoon kosher salt | 1 1/2 cups canned crushed tomatoes | |
| 1/4 teaspoon freshly ground pepper | 1/2 cup reduced-sodium chicken broth | |
| 1 tablespoon canola oil | 1 tablespoon lemon juice | |
| 2 large green bell peppers, thinly sliced | 1/4 cup reduced-fat sour cream | |
| 1 large onion, halved and thinly sliced | 2 tablespoons chopped fresh parsley | |
| 2 teaspoons hot or sweet paprika |
directions
Prep:
40 min
Total:
45 min
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1
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
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2
Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
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3
Remove from the heat; stir in sour cream. Sprinkle with parsley.
nutritional information
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