Reduced Fat Chicken Paprikash Recipes

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Steps:

• Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
• Add the onion and bell pepper, cook until onions have slightly softened.
• Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
• Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
• Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
• Serve with pasta, rice or potatoes.
• Enjoy!

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:

• Season chicken with salt & Pepper.
• Brown well in a large skillet in oil.
• Remove chicken, keep warm.
• Add onions, mushrooms, and garlic to skillet and saute. Season with thyme, salt and pepper.
• Now add Paprika to vegetables and saute a few minutes till paprika loses its rawness.
• Add Tomato paste and saute a minute or so till some of its moisture evaporates.
• Add wine and bring to a boil.
• Add tomatoes, chicken stock, wine, bay leaf, worcestershire sauce and hot sauce.
• Taste for salt & pepper, and adjust seasonings.
• Add chicken back to pan.
• Cover and simmer about 35 - 45 minutes.
• Remove chicken and keep warm.
• Thicken sauce with constarch slurry.
• When it is thickened and the seasonings have been adjusted, add sour cream and gently warm sauce through.
• Add chicken back to pan in sauce and gently heat through.
• Serve with egg noodles.
• Yummo.

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Steps:

• NOTE:I use 6 boneless skinless chicken breast halves to serve 6 because we like extra sauce.
• Shake chicken in flour, salt, and pepper in a plastic bag.
• Coat well.
• Save remaining flour for gravy.
• Brown chicken, part at a time, in butter and oil in Dutch oven.
• Remove chicken when browned, pour off drippings, and return 1 tablespoonful to kettle.
• Stir in onion and sauté until soft.
• Add water, instant chicken broth , and paprika.
• Scraping brown bits from bottom of kettle, heat to boiling.
• Return chicken to kettle, cover, and simmer 30 minutes or until chicken is tender.
• Remove chicken to shallow pan and reheat broth to boiling.
• Measure 2 tablespoons of saved flour and add water to make paste.
• Stir into broth.
• Cook, stirring constantly, until gravy thickens and boils 1 minute.
• Blend sour cream and whipping cream in a small bowl and stir into gravy.
• Return chicken and reheat slowly to boiling.
• Serve over noodles or dumplings.