Chicken Paprikash

Often you’ll find recipes for this classic Hungarian dish swimming in a heavy cream sauce. By adding just a little more sherry wine and boiling it down until until the sauce starts to thicken, a dollop of sour cream is all you need to make a healthier version that is just as luscious. While this dish may seem too fancy to be fast and easy, trust me, it is.

Chicken Paprikash
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  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cups mushrooms, thinly sliced
  • 1 small garlic clove, mince
  • 1 teaspoon paprika powder
  • 1 teaspoon kosher salt
  • 1 pound chicken breast or tenders, rinsed and cubed into bite-size pieces
  • 3/4 cup sherry wine
  • 3/4 cup water
  • 1/4 cup low-fat sour cream
  • pasta or rice (Chicken Paprikash goes on top)


  1. In a medium size sauté pan, heat oil over medium heat and sauté onions for 3 minutes. Add the mushroom, garlic, paprika and salt, and continue to sauté for 3 more minutes.

  2. Add the cubed chicken and cook for 1 minute, stirring occasionally.
  3. Add the sherry and water. Bring liquid to a boil then reduce to a simmer. Cook for 10 minutes until the liquid has reduced by half.
  4. Turn heat off, add the sour cream, and stir to combine. Serve over pasta or rice.

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