Chicken Paprikash
Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
2 tablespoons canola oil
1 pound boneless skinless chicken breast halves, each cut into 3 pieces
1 tablespoon paprika
1/2 cup chopped onion
1-1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 cup sour cream
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 94 mg | 9% |
Carbohydrate | 12 g | 4% |
Cholesterol | 106 mg | 35% |
Total Fat | 21 g | 33% |
Iron | 2 mg | 12% |
Calories | 359 kcal | 18% |
Sodium | 525 mg | 22% |
Protein | 29 g | 59% |
Saturated Fat | 7 g | 36% |
Sugars | 5 g | 1% |
Vitamin C | 11 mg | 18% |
Heat oil in large skillet over medium-high heat. Add chicken; sprinkle evenly with paprika. Cook 3 to 5 minutes or until lightly browned. Add onion; cook about 5 minutes or until crisp-tender, stirring frequently. Sprinkle with flour, salt and pepper. Stir in undrained tomatoes. Bring to a boil over high heat, stirring constantly.
Reduce heat to low. Simmer partially covered with lid 10 minutes or until chicken is tender. Remove skillet from heat; stir in sour cream.
Serve with hot cooked dumplings, mashed potatoes or rice, if desired.
Chicken Paprikash