Chicken Paprikas Lowfat Recipes

LOW -FAT CHICKEN PAPRIKASH

Steps:

• Melt Margarine in a large pot
• Stir in Paprika to margarine.
• Sautee the onions in the paprika butter solution.
• It may be necessary to add an additional Tablespoon of butter to the solution.
• Add chicken and brown it in the butter sauce.
• Add the chicken broth and simmer for one hour, covered.
• After the it is fully cooked, add in the sour cream.
• You may also add in the flour to thicken the gravy.
• This dish is often served with the German pasta or egg noodles.

CHICKEN PAPRIKAS (LOWFAT)

Steps:

• Wash and dry the chicken breasts and trim off any fat. Cut the breasts across the grain on the diagonal into 1/4 inch slices. Season the chicken with salt and pepper.
• Heat the olive oil in large nonstick saute pan or skillet. Add onion, garlic, and peppers and cook over medium heat until the veggies are very soft and just beginning to brown, about 5 minutes, stirring often. Add the paprika and tomato after 3 minutes.
• Stir in the chicken and saute for 1 minute. Stir in the bay leaf, stock, and most of the sour cream, reserving 2 T for garnish. Gently simmer until chicken is cooked and the sauce is nicely thickened, about 10 minutes. Discard the bay leaf and add salt, pepper and paprika to taste.
• Transfer the paprikas to plates or to a platter. Garnish with dollops of sour cream sprinkled with paprika or parsley. Serve over noodles or rice.

CHICKEN PAPRIKA

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.