Name: Chicken Paprikash
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 pounds Chicken breast boneless skinless (butterflied); 1.5 tsp Extra-virgin olive oil; 2 tbsp Butter; 1 cup Onion (very finely chopped); 2 cloves Garlic (finely minced); 1 cup Crushed tomatoes; 2.5 tbsp Paprika; 1.5 cup Chicken broth; 1/2 cup Sour cream; 2 tbsp Heavy cream; 4 slices Crusty bread (toasted if desired); 1 tbsp Fresh parsley (garnish)

Chicken Paprikash

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Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 516kcal

Ingredients

1 pounds Chicken breast boneless skinless butterflied
1.5 tsp Extra-virgin olive oil
2 tbsp Butter
1 cup Onion very finely chopped
2 cloves Garlic finely minced
1 cup Crushed tomatoes
2.5 tbsp Paprika
1.5 cup Chicken broth
1/2 cup Sour cream
2 tbsp Heavy cream
4 slices Crusty bread toasted if desired
1 tbsp Fresh parsley garnish

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Instructions

Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to slice them (carefully) in half. Season both sides with salt and pepper.
Heat the oil in a skillet or non-stick pan over medium heat and cook the chicken on both sides to an internal temperature of 160°F using a thermometer. Remove the chicken from the pan and set aside.
Add the butter, onion, and garlic to the pan; sauté for 2 minutes. Then add the tomatoes, paprika, and broth. Bring to a low simmer for 15 minutes. Season with salt and pepper to taste.
Return the chicken to the pan and stir in the sour cream and heavy cream. Bring to a simmer for 2-3 minutes while stirring occasionally.
Serve with bread and garnish with parsley.

Nutrition