Why has it been so long since I made Chicken Paprikash??? The creamy sauce is so incredibly flavorful!!! I have to admit it! When I was cleaning up and putting leftovers away, I could not stop using the spatula to get the remaining sauce and licking it up! This is definitely going to have to go into my dinner menu on a more frequent basis! And using fat free sour cream helps to keep the fat levels down without sacrificing the flavor. I served it over brown rice and with artichokes on the side. It was a delicious dinner!
I know mushrooms aren’t a typical ingredient to this Hungarian dish, but my husband and I love them so much! I couldn’t resist adding them, since my daughter, who doesn’t like them, wasn’t at home to eat with us. They were a good addition to this dish.
Chicken Paprikash
1 pound bone-in chicken thighs, skin removed
Salt and pepper
Paprika
Olive Oil Spray
1 cup yellow onion, diced
1 clove garlic, minced or pressed
4 oz sliced baby bella mushrooms
1/2 cup low sodium, fat free chicken broth
1/2 cup white wine (I used a Chardonnay)
1 1/2 tbsp paprika
Salt and pepper
2/3 cup fat free sour cream
Spray frying pan with olive oil spray. Season chicken with salt, pepper and a little paprika. Brown chicken in the pan over medium high heat for about 4 minutes on each side. It doesn’t have to be cooked all the way through. Remove chicken to a plate and add onions to cook until tender. Spray more olive oil, if needed. Add mushrooms and garlic and cook until mushrooms are soft. Add paprika and salt and pepper to taste, stir. Return chicken to pan and coat with onion mixture. Add broth and wine, stir. Cover and allow to simmer for about 30 minutes over low heat until chicken is cooked through. Remove chicken to a plate and cook sauce until reduced by about half. Then add sour cream and whisk to mix sauce well. Add chicken and coat with sauce. Serve over rice or pasta. Use spatula to scrape up remaining sauce and lick it all up!!!
Enjoy!
Inside Kel's Kitchen 