Chicken Cutlet Paprikash
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Serves/Makes: 4
Ready in: < 30 minutes
- 12 ounces skinless boneless chicken breasts, cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup sliced onions
- 2 tablespoons Hungarian paprika
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme leaves
- 3/4 cup low-sodium chicken broth
- 1/4 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 tablespoon tomato puree
- 2 teaspoons all-purpose flour
- 1/2 cup nonfat sour cream
- 2 cups hot cooked long-grain rice
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the oil. When hot, add the chicken. Cook the chicken, stirring frequently, until browned and cooked through. Remove the chicken from the skillet with a slotted spoon and set aside. Add the onions and garlic to the skillet. Cook, stirring frequently, for 4-5 minutes or until the onion is soft. Stir in the paprika and thyme. Stir for 1 minute. Add the broth, wine, vinegar, and tomato puree and bring to a boil. Reduce the heat to a simmer and let cook for 5 minutes or until the liquid is reduced by half. Combine the sour cream and flour until well mixed. Stir the sour cream mixture into the skillet and cook for 2-3 minutes or until the sauce thickens. Place a serving of rice on each individual dinner plate. Top with some chicken then cover with the sauce. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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