Hungarian Chicken Paprikash
Hungarian Chicken Paprikash
Oh boy, hold on to your taste buds because I’ve got a recipe for you. There are so many things to say about this dish. First of all, it’s done in a flash, less than 30 minutes; only five ingredients (not counting salt and pepper), not complicated, unpretentious. Secondly your house will smell amazing which totally impresses your family when they walk in to the kitchen for dinner. And thirdly, it tastes amazing! And for the finale, it’s super healthy for you-high in protein and low in fat thanks to some simple modifications.
Traditional paprikash recipes call for lots of butter, flour and sour cream! This dish cuts down on all three, but I know you’ll not miss a thing. Everyone seems to enjoy their own version of paprikash, using more or spicier paprika or adding peppers or mushrooms. Many serve it with homemade spaetzle or pasta. I keep it simple and serve with a whole wheat pasta or a small mound of mashed potatoes.
The recipe is a gift from a patient I’ve worked with who loves to cook and who, even after bariatric (weight loss) surgery, manages to find wonderful ways to keep the flavor in her favorite foods despite the need to reduce fat and empty carbohydrates. Thank you my friend!
- Hungarian Chicken Paprikash
- 2 Tbsp spreadable butter blend (like Land of Lakes)
- 1/2 medium onion, finely chopped
- 2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 pound chicken tenders
- 1 cup light sour cream
- Melt butter blend in a large skillet placed over medium-high heat. Add onion and saute for 4-5 minutes or until soft and translucent. Add the paprika, salt and pepper, stirring to combine. Add the chicken and stir to coat. Reduce heat to medium-low, cover and cook for 10-12 minutes or until chicken is done and no longer pink, stirring occasionally. Add water if necessary to keep it from drying out.
- Add sour cream to chicken and slowly stir to combine with the liquid. Cover and simmer for another 5 minutes or until thickened and heated through.
Sandy Wilson
It was so awesome
Karen
Oh, I’m so glad you enjoyed it!
Anne
Do you have the nutritional information on this recipe?
Karen
Hi Anne: Here’s the breakdown for a 2 ounce portion (recipe divided into 8 servings) Calories: 121 Protein: 13 grams Carbohydrates: 3 grams Fat: 6.5 grams
Hope that helps!
Naomi
Would non-fat Greek yogurt work in replacement of the sour cream?
Karen
Yes, although I haven’t tried it, it should have the same creamy texture as sour cream. That way you add more protein as well. Good idea!
Debby
This dish was delicious and very similar to what my husbands grandmother made. She was Hungarian.
Karen
I love this dish. A bariatric patient shared it with me and I made it in cooking class much to the delight of everyone attending. Simple and sensational!!
Ruthann McGee
This was so yummy. I used ground turkey because it is all I had. Half sour cream and half yogurt because it was all I had. DELISH! Some gluten-free pasta and a yummy dinner. Loved. Thank you. I was on the edge of ordering a pizza, this saved my skin tonight.
Karen
Good choice Ruthann, and great improvising! You did what it took to create something from almost nothing. Glad it saved your skin and your waistline! Karen