Paprika Chicken With Sour Cream Gravy Recipes

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PAPRIKA CHICKEN WITH SOUR CREAM GRAVY



Paprika Chicken With Sour Cream Gravy image

Make and share this Paprika Chicken With Sour Cream Gravy recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup flour
2 teaspoons paprika
1 teaspoon salt (optional)
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
4 boneless skinless chicken breasts
1/4 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup sliced green onion
8 ounces sour cream

Steps:

  • In a ziploc baggie, combine flour and seasonings.
  • Add chicken and shake to coat.
  • Melt butter in a large skillet.
  • Brown chicken in butter, about 4 minutes per side.
  • Add soup and onions to skillet.
  • Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
  • Stir in sour cream.
  • Serve with mashed potatoes or rice.

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY



Paprika Chicken With Sour Cream Gravy image

This baked chicken breast recipe is a snap to prepare with bone-in chicken breasts. Sour cream gravy made with the drippings adds a robust sauce.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
4 chicken breasts (on the bone, with skin)
kosher salt and freshly ground black pepper
2 teaspoons sweet paprika
1 large onion (or 2 medium onions), sliced
1 cup chicken broth
1/2 cup sour cream mixed with 2 teaspoons flour

Steps:

  • Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.
  • Heat the olive oil in a large skillet or sauté pan.
  • Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper.
  • Brown the chicken breasts in the hot oil.
  • Spread the sliced onions across the bottom of the prepared baking dish. Arrange the chicken on top of the onions and sprinkle the breasts evenly with the paprika.
  • Pour the broth over the chicken.
  • Bake it for 45 to 55 minutes or until the chicken breasts register at least 165 F on an instant-read thermometer.
  • Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
  • Skim the fat from the juices remaining in the baking dish, then strain the liquid or put it through a gravy separator.
  • Put the strained juices in a saucepan (or use the baking dish if it is safe for the stovetop). Bring the liquids to a boil over medium-high heat. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid and concentrate the flavors.
  • Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened. Do not let it boil.
  • Serve the gravy with the chicken. If you prefer skinless meat, simply pull the skin off and discard it before you top the breast with gravy.

Nutrition Facts : Calories 341 kcal, Carbohydrate 7 g, Cholesterol 120 mg, Fiber 1 g, Protein 39 g, SaturatedFat 5 g, Sodium 488 mg, Sugar 3 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN PAPRIKA IN SOUR CREAM GRAVY IN AN INSTANT POT RECIPE - (4.4/5)



Chicken Paprika in Sour Cream Gravy in an Instant Pot Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 14

2 tablespoons butter (I use ghee)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon paprika
4 boneless, skinless chicken breasts
1 small onion, diced
2 teaspoons minced garlic
1 teaspoon chicken base (I use "Better than Bullion") mixed into 1 cup water
1 cup reduced-fat sour cream
1 tablespoon cornstarch
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Additional paprika, for garnish

Steps:

  • Add butter to Instant Pot, turn to saute' until hot. Mix flour, salt, pepper and paprika on a plate. Dip chicken breasts in seasoned flour, coating well. Add chicken to cooker, lightly browning on both sides. Using tongs, remove chicken from pot. Add onion and cook/stir until translucent; add garlic and cook for 1 minute. Return chicken to pot and pour chicken broth to cover. Lock lid, set to high, and cook 8 minutes. Let pressure release naturally 10 minutes before quick releasing remaining pressure and safely removing the lid. Use tongs to set aside chicken breasts. Make sauce by using saute' setting on high with the lid off, and wait until cooking liquid is simmering. Thoroughly combine sour cream and cornstarch, then slowly stir into simmering liquid until fully integrated and sauce is creamy and thick. Salt and pepper to taste. Pour some sauce over chicken and serve topped with parsley and a pinch of paprika. Excellent over rice. This is from Bob Warden's "Slow Food Fast" book.

SOUR CREAM CHICKEN PAPRIKA



Sour Cream Chicken Paprika image

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

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ½ tablespoons vegetable oil
1 cup chopped onion
1 ½ tablespoons butter
2 tablespoons paprika
½ teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

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

CHICKEN PAPRIKASH WITH SOUR CREAM



Chicken Paprikash with Sour Cream image

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.

Provided by Melissa Clark

Categories     Slow Cooker     Chicken     Dairy     Garlic     Herb     Onion     Kid-Friendly     Back to School     Dinner     Family Reunion     Sour Cream     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 14

2 medium onions, thinly sliced
1 teaspoon kosher salt
1 tablespoon sweet paprika
1 teaspoon hot paprika
1 garlic clove, peeled and halved
3 pounds chicken legs
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup sour cream
Fresh dill, chopped, for garnish
Special equipment:
Slow cooker

Steps:

  • In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
  • Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
  • In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
  • Stir sour cream into sauce. Garnish with dill and serve.

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY



Paprika Chicken with Sour Cream Gravy image

Browned chicken breasts are seasoned and sauteed, then cloaked in a smooth sauce made with sour cream, green onion and Campbell's® Condensed Cream of Chicken Soup.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts
¼ cup butter or margarine
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¼ cup sliced green onion
1 (8 ounce) container sour cream

Steps:

  • Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
  • Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.
  • Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 22.7 g, Cholesterol 122.5 mg, Fat 31.1 g, Fiber 2.6 g, Protein 28.8 g, SaturatedFat 17 g, Sodium 698.4 mg, Sugar 1.2 g

PAPRIKA GRAVY



Paprika Gravy image

Make and share this Paprika Gravy recipe from Food.com.

Provided by figaro8895

Categories     Sauces

Time 1h5m

Yield 7 cups, 1 serving(s)

Number Of Ingredients 11

1 tablespoon freshly rendered lard or 1 tablespoon oil
1 1/2 tablespoons Hungarian paprika (to taste)
1 garlic clove, peeled and chopped
1 cup anaheim green peppers, seeded and chopped or 1 cup cubanelle pepper, chopped but not seeded
1 cup yellow onion, peeled and chopped
1/2 cup chopped ripe tomatoes
1 teaspoon chicken base or 1 teaspoon chicken bouillon
6 cups beef stock
salt & freshly ground black pepper
1 cup sour cream
3/4 cup all-purpose flour

Steps:

  • Heat a 5-quart heave stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with salt and pepper. Cover and simmer for 30 minutes.
  • In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with the whisk.
  • Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes.
  • Strain the gravy and discard the solids -- or lumps, if you have any.

Nutrition Facts : Calories 1144.8, Fat 64.2, SaturatedFat 33.6, Cholesterol 131.8, Sodium 5585.8, Carbohydrate 110.6, Fiber 12.5, Sugar 22.1, Protein 36.3

CHICKEN WITH PAPRIKA CREAM



Chicken With Paprika Cream image

"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
6 tablespoons butter, divided
1 tablespoon canola oil
6 green onions, chopped
1 to 2 tablespoons paprika
2 cups heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Additional chopped green onions, optional

Steps:

  • In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a thermometer reads 170°. Remove chicken; keep warm., In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired.

Nutrition Facts :

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