Low Fat Chicken Paprikash Recipes

Steps:

• Melt Margarine in a large pot
• Stir in Paprika to margarine.
• Sautee the onions in the paprika butter solution.
• It may be necessary to add an additional Tablespoon of butter to the solution.
• Add chicken and brown it in the butter sauce.
• Add the chicken broth and simmer for one hour, covered.
• After the it is fully cooked, add in the sour cream.
• You may also add in the flour to thicken the gravy.
• This dish is often served with the German pasta or egg noodles.

Steps:

• Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
• Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
• Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
• Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
• Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Steps:

• Wash and dry the chicken breasts and trim off any fat. Cut the breasts across the grain on the diagonal into 1/4 inch slices. Season the chicken with salt and pepper.
• Heat the olive oil in large nonstick saute pan or skillet. Add onion, garlic, and peppers and cook over medium heat until the veggies are very soft and just beginning to brown, about 5 minutes, stirring often. Add the paprika and tomato after 3 minutes.
• Stir in the chicken and saute for 1 minute. Stir in the bay leaf, stock, and most of the sour cream, reserving 2 T for garnish. Gently simmer until chicken is cooked and the sauce is nicely thickened, about 10 minutes. Discard the bay leaf and add salt, pepper and paprika to taste.
• Transfer the paprikas to plates or to a platter. Garnish with dollops of sour cream sprinkled with paprika or parsley. Serve over noodles or rice.

Steps:

• Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
• Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
• Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.