Chicken Paprika Recipe

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Chicken Paprika

To add more flavor to this saucy favorite, we suggest Hungarian paprika. It comes in both hot and sweet versions.

  • 8 ounces fresh mushrooms, sliced (3 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1/4 cup margarine or butter
  • 2 to 3 teaspoons Hungarian paprika or paprika
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken (10 ounces)
  • 1 14-1/2-ounce can chicken broth
  • 2 tablespoons tomato paste
  • 1 8-ounce carton dairy sour cream or light dairy sour cream
  • 3 tablespoons all-purpose flour
  • Hot cooked wide noodles
  • Snipped parsley (optional)
  • In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling.
  • Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. Garnish with snipped parsley, if desired. Makes 4 servings.
Nutrition Facts
  • Calories 587, Total Fat 32 g, Saturated Fat 12 g, Cholesterol 127 mg, Sodium 670 mg, Carbohydrate 44 g, Fiber 3 g, Protein 32 g. Daily Values: Vitamin A 32%, Vitamin C 5%, Calcium 11%, Iron 4%.
  • Percent Daily Values are based on a 2,000 calorie diet
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