Most recipes I've seen for Chicken Paprikash utilize whole chicken pieces like legs or thighs, but I wanted to lighten my version up a bit. For this recipe I used boneless chicken breasts, diced red onion, fresh chopped garlic, sweet Hungarian paprika and finished it off with nonfat Greek yogurt instead of the traditional sour cream. The entire meal took 30 minutes from start to finish and trust me when I say this was delicious!
Ingredients
- 21/2 lb boneless chicken breasts, cut into 1"-2" pieces
- 1 tbsp extra-virgin olive oil
- 1/2 cup red onion, diced
- 2 garlic cloves, chopped
- 1 tbsp sweet Hungarian paprika
- 2 tbsp all-purpose flour
- 2 cup low fat, low sodium chicken broth
- 6 oz nonfat Greek yogurt
- 12 oz No Yolks Dumpkings
Directions
- Cook No Yolks Dumplings according to package directions; drain.
- In a large pot or Dutch oven, heat oil over medium-high heat; then add the chicken. Brown the chicken until cooked through approximately 8-10 minutes.
- Next, add the onion, garlic and paprika. Saute 1 minute; then stir in the flour forming a roux.
- Add the chicken broth, mix well; then cover the pot. Reduce heat to low and simmer for 10-15 minutes until the sauce starts to thicken; then remove from heat and stir in the yogurt.
- Place the dumplings on a plate; then top with chicken mixture. Serve hot.
For the full post, visit Carrie's Experimental Kitchen.
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