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Chicken Paprikash-topped Baked Potatoes Recipe

March 24th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4baking potatoes(about 1 1/2 pounds)
  2. 4boneless skinless chicken thighs(about 12 ounces)
  3. 2tablespoonsall-purpose flour
  4. 2teaspoonspaprika
  5. 3/4teaspoonsalt
  6. 1/4teaspoonground red pepper
  7. 1tablespoonbutter
  8. 1/2cup coarsely choppedonions
  9. 1 (8 ounce)package preslicedmushrooms
  10. 2garlic cloves, minced
  11. 1/2cupreduced-sodium fat-free chicken broth
  12. 1/4cupreduced-fat sour cream
  13. 2tablespoons choppedfresh parsley

DIRECTIONS

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
  2. Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
  3. Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
  4. Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

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Reduced Fat Chicken Paprikash Recipe

April 16th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4 bone-inchicken breasts or8 chicken thighs, skin removed
  2. nonstick cooking spray
  3. 1largeonion, chopped
  4. 3/4cupwater
  5. 1/4cupwhite wine
  6. 3teaspoonsHungarian paprikaor regularpaprika
  7. 1teaspooninstant chicken bouillon granules
  8. 2cupsno yolk noodles
  9. 1/2cuplow-fat sour cream
  10. 5teaspoonsflour

DIRECTIONS

  1. Rinse chicken and pat dry.
  2. Spray a cold large skillet with nonstick spray.
  3. Heat over medium and cook chicken about 15 minutes until lightly browned, turning a few times to even out browning.
  4. Remove chicken from the skillet and set aside, and if necessary, drain fat.
  5. Place onion, water, wine, paprika, and bouillon granules in the skillet.
  6. Add the chicken and bring to a boil.
  7. Reduce heat, cover and simmer 25 minutes or until chicken is no longer pink and juices run clear.
  8. Meanwhile, prepare egg noodles according to package.
  9. Use a slotted spoon and remove chicken from skillet and onto dinner plates.
  10. For the sauce, measure the pan juices.
  11. Add water if needed to make 1 1/2 cups total.
  12. In a medium mixing bowl stir together sour cream and flour, then slowly add pan juices.
  13. Pour into the skillet, then cook and stir until thickened and bubbly, then cook 1 more minute.
  14. Spoon over chicken and serve with the noodles.

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Light Pork Paprikash With Peppers Recipe

July 22nd, 2012 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbpork tenderloins, cut into bite-sized pieces
  2. 1tablespoonpaprika
  3. 1tablespoonflour
  4. 1pinchcayenne
  5. 1 1/2tablespoonsolive oil, divided
  6. 3clovesgarlic, minced
  7. 1onion, thinly sliced
  8. 8ouncesmushrooms, sliced
  9. 1teaspoonsalt, to taste
  10. 1red pepper, thinly sliced
  11. 1yellow pepper or green pepper, thinly sliced
  12. 1/4cupwhite wineor chicken stock
  13. 1/2teaspoonWorcestershire sauce
  14. 1/2cuplow-fat sour cream
  15. 2cupscooked rice

DIRECTIONS

  1. Mix paprika, flour and cayenne.
  2. Toss pork in mixture to coat.
  3. Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
  4. Brown pork and remove once it is just cooked.
  5. Keep warm.
  6. Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
  7. Add peppers and cook until tender-crisp.
  8. Add pork, wine (or stock) and worchestershire.
  9. Stir constantly until liquid has mostly thickened and evaporated.
  10. Remove from heat and stir in sour cream.
  11. Serve over rice or egg noodles.

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Crock Pot Chicken Paprikash Recipe

July 2nd, 2012 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupswater
  2. 4-5lbschicken pieces
  3. 1cupcanned tomatoes
  4. 1green pepper, chopped
  5. 1smallonion, sliced
  6. 2tablespoonspaprika
  7. 1garlic clove, minced
  8. 1teaspoonsalt
  9. 1/4teaspoonpepper
  10. 1/4teaspoonoregano
  11. 1/4cupall-purpose flour
  12. 1cupsour cream

DIRECTIONS

  1. Put the water, chicken, tomatoes, green pepper, onion, paprika, garlic, salt, pepper and oregano into the crock pot.
  2. Stir to blend.
  3. Cover the pot and cook on low for 9 to 10 hours until chicken is tender.
  4. Remove chicken pieces from the crock pot and skim fat from the remaining sauce.
  5. Remove 1/4 cup liquid from the crock pot and allow to cool a bit.
  6. Blend flour with the 1/4 cup cooled juices and return the flour mixture to the liquid in the crock pot.
  7. Mix well and stir until thickened.
  8. Blend in sour cream.
  9. Return chicken to the pot and allow to heat through, but do not boil.
  10. Serve on cooked noodles if desired.

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Adlib Hungarian Paprikash Recipe

April 20th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupschicken broth
  2. 2cupswater
  3. 2teaspoonspaprika
  4. 8ouncesspaghetti(broken)
  5. 6cupscabbage(shredded)
  6. 1/2onion(finely sliced)
  7. 1cupkielbasa(sliced)
  8. 3/4cupsour cream

DIRECTIONS

  1. In large skillet combine first three ingredients and bring to a boil.
  2. Add spaghetti and cook for 6 minutes.
  3. Add cabbage and onion, cover and simmer 6-8 more minutes.
  4. Stir in kielbasa and sour cream.
  5. Heat through and serve.
  6. The ingredients can be adapted to any ingredients you like and or have on hand, just make sure you have 4 cups liquid to 8 oz of spaghetti.

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