Chicken in Sour Cream Paprika Sauce
photo by HeatherFeather
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 680.38 g boneless skinless chicken breasts, cut into chunks
- flour, as needed for dusting chicken
- 9.85-14.78 ml canola oil, as needed
- 59.14 ml onion, finely chopped
- 113.39 g can sliced mushrooms, drained or 170.09-226.79 g fresh mushrooms, sliced, stemmed, and peeled
- 304.75 g can condensed tomato soup (reduced fat is OK)
- 152.37 g can cold water (use soup can)
- 236.59 ml sour cream (light or regular but NOT fat free)
- 1 bay leaf
- 2.46 ml salt
- 1.23 ml black pepper
- 9.85 ml sweet Hungarian paprika, to taste (or spicy)
- freshly cooked egg noodles or steamed bread dumplings
directions
- Lightly dust chicken chunks with some flour- just enough to coat.
- Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
- Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
- Remove from pan using a slotted spoon and set in a covered dish to keep warm.
- Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
- Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
- Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
- Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
- Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
- Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I gave it 5 stars, hubby gave it 4 stars. This was very easy to make. I was done with prep and cooking and cleaning up all within an hour. The flavor was nice and the sauce was delicious. Hubby thought it was missing something - like hot pepper or something like that. Next time I make it, I might add a few dashes of tabasco, some cayene pepper and another teaspoon of paprika, along with an additional bay leave. Since he doesn't like mushrooms, I left those out and added garlic instead. Also, I used a whole onion (finely choped). The chicken was was so moist and delicious. I served this over wide yolk-free noodles. I cooked up about 8 to 9 ounces and it was the perfect amount for the batch of sauce. I am actually eating leftovers right now and enjoying it very much. I have a microwave in my office and everyone keeps popping their head in to tell me my lunch smells wonderful. Thanks Heatherfeather - this is a keeper!
see 2 more reviews