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Chicken Paprikash

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 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
US Customary - Metric

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

Calories: 516kcal | Carbohydrates: 49g | Protein: 35g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 944mg | Potassium: 945mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2804IU | Vitamin C: 18mg | Calcium: 118mg | Iron: 5mg