Chicken Breast Paprikas


  • 1-1/2 pounds boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 large red pepper, cored, seeded and finely sliced
  • 4-6 teaspoons paprika (preferably imported), or to taste
  • 1 tomato, peeled, seeded and finely chopped
  • 1 bay leaf
  • 1 cup chicken stock
  • 1 cup no-fat sour cream
  • 2 tablespoons chopped flat-leaf parsley for garnish
  1. Wash and dry chicken, and trim any fat. Cut breasts across the grain on the diagonal into 1/4-inch slices. Season with salt and pepper.
  2. Heat oil in large nonstick pan or skillet. Add onion, garlic and pepper. Cook over medium heat until vegetables are very soft and beginning to brown, about 5 minutes, stirring often. Add paprika and tomato after 3 minutes.
  3. Stir in chicken and sauté 1 minute. Stir in bay leaf, stock and most of the sour cream, reserving 2 tablespoons for garnish. Gently simmer until chicken is cooked and sauce is nicely thickened, about 10 minutes.
  4. Discard bay leaf and add salt, pepper and paprika. Transfer paprikas to plates or a platter.
  5. Garnish with dollops of sour cream sprinkled with paprika or parsley. Serve over noodles or rice.


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