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Chicken Paprikash

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Servings 6 servings


  • 1 tablespoon olive oil
  • 1 1/2 cups green bell pepper cut into strips
  • 1 onion chopped
  • 2 cloves garlic pressed
  • 3/4 cup chicken broth
  • 1 1/2 tablespoons paprika
  • 4 tablespoons tomato paste
  • salt and pepper to taste
  • 6 boneless skinless chicken breast halves
  • 3/4 cup low-fat sour cream
  • 6 cups hot cooked egg noodles 4 cups uncooked


  • In a skillet, heat half the olive oil over medium high heat and add first three ingredients. Saute until tender and set aside. Heat remaining olive oil and brown chicken breasts on both sides, about 4 minutes each side or until cooked. Remove chicken from skillet. Add broth, paprika, tomato paste and salt and pepper to taste; bring to a boil. Add sauteed vegetables and chicken breasts to skillet and cook another 3-5 minutes for flavors to meld. To serve, remove chicken to plates (keep warm) and stir in sour cream to remaining sauce. Warm sauce slightly (don’t boil or the sauce will break) and spoon the sauce over the chicken.


SERVING SUGGESTIONS: Serve with steamed broccoli and steamed baby carrots.
VEGETARIANS: Use veggie patties for the chicken and vegetable broth instead of chicken broth. Cooking time may be a little less than for the chicken-use your judgment.
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