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.

Contributed By: Weelicious
Blog/Website: weelicious.com/2011/08/23/chicken-paprikash/
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Serves: 4

4.0/5 rating 1 vote

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)

Directions

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.
Add the cubed chicken and cook for 1 minute, stirring occasionally.
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.
Turn heat off, add the sour cream, and stir to combine. Serve over pasta or rice.