Creamy Chicken Breast Paprikash
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
3 portions
-
Calories
535 kcal
-
Course
Main Course
-
Cuisine
Czech
Creamy Chicken Breast Paprikash
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Need quick weeknight dinner inspiration? Try cooking chicken breasts in a sweet, paprika-flavored cream sauce. This chicken breast paprikash recipe is sure to be a hit with the whole family!
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Ingredients
- 1 ½ pounds chicken breast skinless, boneless
- 1 large onion
- 2 Tablespoons lard (or canola/sunflower oil)
- 2 ½ cups chicken broth
- 2 ½ Tablespoons all-purpose flour
- ¼ teaspoon black pepper ground
- 1 Tablespoon paprika Hungarian style, sweet, powder
- ½ cup heavy cream
- ½ teaspoon sugar
- ½ Tablespoon lemon juice
- salt to taste
Instructions
- Cut 1 ½ pounds chicken breast breasts into 1-inch (2.5 cm) cubes. Place in a bowl and sprinkle with salt and ¼ teaspoon ground black pepper. Rub the meat with your hand to season all sides thoroughly.
- Heat half of 2 Tablespoons lard in a saucepan over medium-high heat. Add the chicken cubes and fry until the meat gets a light brown crust on the surface. Stir carefully.
- Remove the fried chicken from the pan and transfer to a bowl. Set aside.
- Peel 1 large onion and chop it finely.
- When the meat is cooked, browned bits will likely remain on the bottom of the pan. Reduce the heat and add two tablespoons of stock. Use a wooden spoon to scrape the bottom until the bits loosen.
- Add the rest of lard, heat the pan over medium heat and add the chopped onion. Fry, stirring constantly, until lightly golden.
- Reduce temperature to one-third. Stir in 2 ½ Tablespoons all-purpose flour and 1 Tablespoon sweet paprika powder. Stir and fry for about half a minute.
- Remove the pan from the heat and pour in about a cup and a half of the chicken broth. Whisk immediately to prevent lumps from forming.
- Add the rest of the broth (in total 2 ½ cups chicken broth) and stir. Cover with a lid and return to the stove. Increase the heat and bring to a boil. Reduce heat to low and simmer gently for 15 minutes. Stir occasionally as the flour tends to stick to the bottom.
- Carefully pour the finished sauce into a mixing bowl. Using an immersion blender, puree until smooth. Add ½ cup heavy cream, ½ teaspoon sugar and ½ Tablespoon lemon juice. Season with salt to taste if necessary. Do not cook anymore!
- Pour the creamy paprika sauce back into the saucepan and add the fried chicken breasts. Heat on low for about ten minutes and you are ready to serve!
Notes
- SERVING:
- STORAGE:
- FREEZE:
- The basic recipe makes three bigger or four smaller portions.
- SERVING: Our family's favorite is paprikash with chicken breast served with fluffy steamed rice. Accompanied by rice, paprikash makes a light meal that is great for a tasty lunch or dinner.
- STORAGE: If you have leftover chicken paprikash, let it cool completely, then transfer to a sealable container and store in the refrigerator. Stored that way, it will keep for 4-5 days.
- FREEZE: This chicken breast paprikash freezes well! Place any leftover paprikash in an airtight container and store it in the freezer, where it will last about three months.
- For a better presentation, sprinkle the chopped green parsley over the paprikash when you serve it.
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
12g
(4%)
Protein
52g
(104%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
194mg
(65%)
Sodium
1004mg
(42%)
Potassium
1030mg
(22%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1806IU
(36%)
Vitamin C
7mg
(8%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3portions
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 52g | 104% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 194mg | 65% |
| Sodium | 1004mg | 42% |
| Potassium | 1030mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1806IU | 36% |
| Vitamin C | 7mg | 8% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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