MUSHROOM CHICKEN PAPRIKASH
This delicious Mushroom Chicken Paprikash is the perfect complement to a cold winter day! This dish combines Chicken Paprikash and Chicken Stroganoff, two of my favorite dishes. Flavorful, easy to make and ready in just 30 minutes, it's the epitome of a comfort food meal.
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 15
Steps:
- Prep the Chicken: In a medium bowl toss the chicken pieces with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Cook Chicken: Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don't worry if the chicken is not cooked through, it will fully cook later on in the sauce. Transfer the chicken onto a plate and set aside.
- Saute: Add the butter to the pan, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Add Ingredients: Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
- Finish Cooking: Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer. Let the mixture simmer for 2-3 minutes until thickened.
- Serve: Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Carbohydrate 13 g, Protein 30 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 531 mg, Fiber 2 g, Sugar 4 g
PAPRIKA CHICKEN WITH MUSHROOMS
There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.
Provided by MARLANA ADAMEK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
- Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 6.8 g, Cholesterol 91.3 mg, Fat 14.4 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 8 g, Sodium 138.5 mg, Sugar 3.2 g
CHICKEN PAPRIKASH
My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.
Provided by ErinWebster
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
- In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
- Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
- To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g
PAPRIKA CHICKEN WITH MUSHROOMS
"There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving."
Provided by abigail363
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
- Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
Nutrition Facts : Calories 270.2, Fat 13.4, SaturatedFat 7.8, Cholesterol 98.9, Sodium 165.2, Carbohydrate 6.9, Fiber 1.7, Sugar 3.2, Protein 31.2
PAPRIKA CHICKEN WITH MUSHROOMS
An easy, quick dinner that I often make on busy weeknights. There is nothing like the heavenly scent of paprika slowly simmering into chicken! This goes very well with pasta or rice. from original at allrecipes.com.
Provided by skat5762
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breasts to 1/2 inch thickness.
- Sprinkle both sides of each chicken breast*liberally* with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over low heat.
- Add the chicken breast, cover and cook over medium heat for 10 minutes.
- Turn chicken breasts over and layer the thinly sliced onions and mushrooms on top of the chicken.
- Cover and cook for 10 minutes.
- Remove lid and mix onions and mushrooms into the butter sauce, reduce heat to low and cook uncovered for 5 minutes.
Nutrition Facts : Calories 272.3, Fat 13.5, SaturatedFat 7.8, Cholesterol 98.9, Sodium 165.4, Carbohydrate 7.4, Fiber 1.9, Sugar 3.3, Protein 31.4
SOUR CREAM CHICKEN PAPRIKA
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Provided by DEME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g
AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH
I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.
Provided by Dories Lori
Categories Chicken Thigh & Leg
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat the oil and sauté the onion until translucent.
- Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
- Cook until the mushrooms are just softened.
- Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
- Stir and add the chicken thighs and mix.
- Add the tomatoes and enough stock to mostly cover the chicken.
- Cover and simmer slowly for approximately 45 minutes.
- The chicken should be falling off the bone, very tender.
- Remove the chicken to a deep serving plate that has been warmed.
- Reduce the stock a bit if it looks like it will be too much sauce.
- Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
- Heat until hot, but Do Not Boil.
- Pour the sauce over the chicken, and serve over buttered egg noodles.
- Miscellaneous Notes:.
- Use 8 thighs if very large. "Bone in" is great.
- Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
- The prep time includes chopping and sauteing the veggies, and making the sauce at the end.
Nutrition Facts : Calories 367.1, Fat 20, SaturatedFat 7.1, Cholesterol 132.6, Sodium 281.7, Carbohydrate 14.3, Fiber 3.1, Sugar 5.8, Protein 33.5
MUSHROOM AND POTATO PAPRIKASH
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you're searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
- Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
- Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
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ONE-SKILLET CHICKEN PAPRIKASH WITH MUSHROOMS & ONIONS
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5/5 (8)Total Time 30 minsCategory Quick & Easy Low-Calorie Chicken RecipesCalories 282 per serving
- Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.
- Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned, about 5 minutes. Add mushrooms and cook, stirring, until cooked through, 4 to 5 minutes. Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. Whisk broth and sour cream in a small bowl; add to the pan. Bring to a simmer and cook, stirring, until the flavors have melded and the sauce has thickened, 2 to 3 minutes more. Add the chicken and cook until heated through, 1 to 2 minutes more. Garnish with parsley, if desired.
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