Sour Cream Chicken Paprika

Sour Cream Chicken Paprika

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DEME 0

"My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired."

Ingredients

40 m {{adjustedServings}} servings 363 cals
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Nutrition

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  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
  2. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
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Reviews

171
  1. 202 Ratings

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I'm rating this dish again because so many people feel the need to change it. I agree that it does seem a little bland. I promise you all....replace 1 Tbs with Emeril's Essence Original. This...

We pretty much followed the recipe but added some chopped garlic, sliced mushrooms and about 1/4 cup white wine, only used half the chicken stock, increased the flour and butter to 2 tablespoons...

After reading mixed reviews and loads of suggestions to fix the blandness, I have solved the problem. Add a small amount of chicken boullion when you add the broth!! I think it added just enou...