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Chicken Paprikas

by Steven Raichlen
Here's a low-fat remake of a Hungarian classic. For the best results, use imported Hungarian paprika, which is available at gourmet shops and many supermarkets.

1 pound skinless, boneless chicken breasts, thinly sliced across the grain
Salt and freshly ground black pepper
1 tablespoon sweet paprika (or to taste)
2 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper, finely chopped
1 tomato, finely chopped
1 tablespoon flour
1 cup defatted chicken stock
¾ cup non-fat sour cream
2 tablespoons chopped flat-leaf parsley, for garnish (optional)
directions
Place the chicken in a bowl and season with salt, pepper and half the paprika. Toss to mix. Let stand for 5 minutes.

Meanwhile, heat the oil in a large nonstick sauté pan or skillet. Add the onion, garlic, and pepper and cook over medium heat until the vegetables are soft and just beginning to brown, about 5 minutes, stirring often. Add the tomato after 3 minutes. Stir in the flour and remaining paprika and cook for 1 minute.

Stir in the chicken and cook for 1 minute. Stir in the stock and most of the sour cream, reserving 2 tablespoons for garnish. Gently simmer until the chicken is cooked and the sauce is nicely thickened, 8 to 10 minutes. Add salt, pepper, and paprika as needed to taste.

Transfer the paprikas to plates or a platter. Garnish with dollops of sour cream sprinkled with parsley, if desired.

suggestions
Makes four servings.

From Steven Raichlen’s book “Strong Women Stay Slim.”