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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A lower in calorie twist on the traditional Hungarian favorite. Half hour start to finish, serve with buttered egg noodles. Ingredients:
4 (4 ounce) boneless chicken breasts, patties |
2 tablespoons flour |
2 teaspoons sweet hungarian paprika, divided |
1/4 teaspoon ground black pepper |
1 tablespoon butter |
1/4 cup finely chopped onion |
1/4 cup chicken broth |
1/2 cup light sour cream |
Directions:
1. Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
2. Add chicken pieces; shake to coat.
3. Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
4. Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
5. Remove from skillet.
6. Add onion; cook until tender.
7. Reduce heat to low.
8. Stir in chicken broth, sour cream and remaining paprika; mix well.
9. Cook until just heated through.
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