Chicken Perkelt43 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Eastern European favorite - light and tender! My husband asks for this at least once a week.” - by Silvia
Original recipe yields 6 servings
- 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.
- When chicken is done, stir in the sour cream and turn off the heat. Serve hot over rice or pasta.
Amount Per Serving (6 total)
- 221 cal
- 10.2 g
- 3.1 g
Based on a 2,000 calorie diet
Reviews (43)Rate This Recipe
"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, homema..." See morede chicken stock, and thickened it just a touch. I also used sharp paprika instead of mild, and increased it to about three tablespoons. I used eight boneless chicken thighs. Plenty of gravy for mixing with the rice. Rave reviews. I definitely will make this again!"
"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 is re..." See moreduced and thickened...and only use Hungarian paprika, makes a world of difference. This dish can also be made with stewing beef or pork. YUM!!!"
"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 and used..." See more fresh mushrooms. Other than these changes I followed the recipe exactly and it was delicious! Thanks for sharing!!"
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