Chicken Paprikash

15 Min.
40 Min.
6
Ingredients
2
pounds boneless skinless chicken breasts cut into 1-inch cubes
2 pounds boneless skinless chicken breasts cut into 1-inch cubes
cup olive oil
⅓ cup olive oil
2
tablespoons butter
2 tablespoons butter
2
cups thinly sliced white onion
2 cups thinly sliced white onion
1
pound sliced button mushrooms
1 pound sliced button mushrooms
2
tablespoons minced garlic
2 tablespoons minced garlic
2
tablespoons Better Than BouillonĀ® Roasted Chicken Base
2 tablespoons Better Than BouillonĀ® Roasted Chicken Base
cup paprika
⅓ cup paprika
¼
cup all-purpose flour
¼ cup all-purpose flour
2
cups water
2 cups water
¾
cup sour cream
¾ cup sour cream
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
Directions
  1. Add the olive oil and butter to a large shallow saucepan over medium high heat. Add the chicken to the pan and cook for 1 minute per side.
  2. Add the onions and mushrooms to the pan and cook for 3-4 minutes, stirring occasionally. Add the garlic and the Roasted Chicken Base to the pan and cook for 30 seconds more.
  3. Combine the paprika and flour in a small bowl.
  4. Stir the paprika mixture into the pan and cook for 1-2 minutes. Slowly add the water to the pan and stir so no clumps form. Bring the water to a boil, lower the heat and simmer for 15 minutes, stirring occasionally.
  5. Remove the pan from the heat and stir in the sour cream and parsley.
  6. Serve immediately.
Try this dish with Better Than BouillonĀ® Reduced Sodium or Organic Roasted Chicken Base. Delicious served with Spatzle.

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