Chicken Paprikash

Friday, March 30, 2012

This Hungarian-style chicken paprikash dish uses reduced fat sour cream instead of the full fat version. You can use fat-free sour cream too. Choose Hungarian paprika over the bland American kind if you can. It gives the dish a much better flavor. If you want to make your paprikash even spicier, add some cayenne pepper, but just a little!

Prep Time: 5?minutes

Cook Time: 40?minutes

Total Time: 45?minutes


  • 2 tsp canola oil
  • 1 yellow onion, finely chopped
  • 1 tbsp paprika (Hungarian if you can get it)
  • 1/4 tsp cayenne pepper (optional)
  • 4 boneless, skinless chicken breasts
  • 1/2 cup fat-free, low sodium chicken broth
  • 1 8-ounce can no salt added tomato sauce
  • 1/3 cup reduced fat sour cream


In a large skillet over a medium high heat, saute onion until softened. Sprinkle paprika and cayenne (if using) over onion and stir. Add chicken and cook 5 minutes each side, until no longer pink. Add chicken broth and tomato sauce. Reduce heat, cover and simmer for 20 minutes. Stir in sour cream and cook for two minutes more. Serve over noodles or rice.

Serves 4

Per Serving: Calories 227, Calories from Fat 61, Total Fat 6.8g (sat 2.2g), Cholesterol 90mg, Sodium 113mg, Carbohydrate 7.1g, Fiber 1.6g, Protein 3.4g

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