Chicken Perkelt

Chicken Perkelt

44

"Eastern European favorite - light and tender! My husband asks for this at least once a week."

Ingredients

50 m servings 221 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet over heat, heat oil and add chicken and onion. Season with bouillon, paprika and salt and pepper to taste. When chicken is almost cooked through, stir in the mushrooms. Cover the skillet and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear.
  2. When chicken is done, stir in the sour cream and turn off the heat. Serve hot over rice or pasta.
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Reviews

44
  1. 53 Ratings

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I loved the results that I got - but I did substantial tinkering! I used fresh mushrooms instead of canned, and instead of mushroom-juice and chicken boullion cubes, I used two cups of strong, ...

I was raised on this chicken recipee, although slightly different...try adding a sweet juicy tomato and some chunks of green pepper for even more flavour, omit the sour cream and cook till sauce...

With the changes I made, it will definitely be repeated over and over. I seasoned the chicken thighs (all I had) with garlic powder, adobo and pepper. I also added about 1/2 cup of white wine an...