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Try this quick and easy one-skillet version of the Hungarian classic chicken paprikash.
Serve the chicken cutlets, mushrooms and creamy sauce over egg noodles with a
green salad on the side.
Makes 4 servings.
Serving Size: 3 ounces chicken & 1/2 cup vegetables & sauce
Ingredients
- 1 pound chicken cutlets
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, halved and sliced
- 8 ounces white mushrooms, sliced
- 4 teaspoons sweet paprika
- 1⁄4 teaspoon crushed red pepper
- 1⁄2 cup low-sodium chicken broth
- 1⁄2 cup sour cream
- Chopped parsley for garnish
Directions
Step 1
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a
large skillet over medium heat. Add the chicken and cook, turning once, until
browned and an instant-read thermometer inserted into the thickest part registers 165
degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.
Step 2
Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the
onion is mostly soft and lightly browned, about 5 minutes. Add mushrooms and cook,
stirring, until cooked through, 4 to 5 minutes. Add paprika, crushed red pepper and the
remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. Whisk broth and sour cream
in a small bowl; add to the pan. Bring to a simmer and cook, stirring, until the flavors
have melded and the sauce has thickened, 2 to 3 minutes more. Add the chicken and
cook until heated through, 1 to 2 minutes more.
Garnish with parsley, if desired.
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