My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

Sour Cream Chicken Paprika

breast chicken breast halves

vegetable oil

onion

butter

paprika

salt

chicken stock

all-purpose flour

sour cream

You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.


Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.


I'm rating this dish again because so many people feel the need to change it.  I agree that it does seem a little bland.  I promise you all....replace 1 Tbs with Emeril's Essence Original.  This is the only change I needed to perk up the flavor without changing the overall taste of the dish.  The sauce is not meant to be a gravy it is more of a sauce.  It also thickens upon standing.  I use brown rice.  I have 2 VERY picky kids.  I mean it PICKY!!!  They will eat this any day of the week, probably even for breakfast!  OOPS FORGOT....ALSO CHOP THE CHICKEN.  IT DOES WONDERS FOR THE FLAVOR!

We pretty much followed the recipe but added some chopped garlic sliced mushrooms and about 1/4 cup white wine only used half the chicken stock increased the flour and butter to 2 tablespoons each. The consistency was perfect! Served over noodles -- excellent!

After reading mixed reviews and loads of suggestions to fix the blandness, I have solved the problem.  Add a small amount of chicken boullion when you add the broth!!  I think it added just enough flavor to make this dish absolutely delicious!!

I loved this recipe but did alter a bit Aren't we all suppose to "DR." our food? I was really looking forward to a savory dish when I added the paprika to the onions but 2 cups of chicken broth was probably too much. The result is watery. I did DR. mine with other seasonings experiment to your taste buds! Next time I will cut the broth in half. I also thought maybe a 1/4 cup of white wine would give it more of a zing.

This is a delicious chicken dish! It turns out creamy and full of flavor every time. I serve it over penne pasta but can't wait to try it over rice! I like my food on the spicy side so I often add 1/2 - 1 tsp. of cayenne pepper. Great recipe - thanks for sharing!

Well I was a big fan of this dish but I wish I'd read more than just the first page of reviews. Maybe I wouldn't have been expecting it to thicken up. I used lowfat sour cream and I'm sure that didn't help but I don't think it would have made any real difference to speak of had I used the regular stuff. Other than that it was just what I was expecting and hoping for. My fiance told me that it was good but it tasted like it was missing something. Then proceeded to help himself to seconds. Maybe next time I'll throw in some red pepper flakes for him. (Because there will definately be a next time!)

This recipe has been in our Bohemian family for generations - very similar with a few small exceptions: First, saute the onion in a bit of oil, then cover the surface of it with Hungarian hot paprika. Add a cut up whole chicken which has been salted. Stir to coat. Add the broth (or just water)and cook til chicken is tender.

The biggest difference is making a small drop dumpling that we call "Hlousky". It's made with flour, egg, milk. Mix til smooth. It should be thick. Scoop up the batter with a tablespoon and using a teaspoon, spoon and drop into the boiling water. (Dip that teaspoon into the boiling hot water between scoops to clean)
    When they float to the top, remove, drain and add to buttered dish until all done. On each plate, pour the sour cream gravy and chicken over the hlousky and enjoy. Little bit of heaven!

really good but for more 'kick' i like to add lemon juice and/or white wine when simmering the chicken in the stock.

I changed this recipe to be both dairy free and gluten free.  I substituted soy-based sour cream and 1 tsp of cornstarch in place of the flour and omitted the butter.  It was really delicious.  The second time I made it, I added yellow squash and mushrooms when sauteeing the onions which worked well and made it a more substantial dish.  I serve it over rice with sauteed spinach on the side - a nice combo.

I was really looking forward to a savory dish when I added the paprika to the onions but two cups of chicken broth was probably too much. The result is watery (even after adding corn starch the recipe doesn;t call for) and almost bland. If I make it again I will cut the broth in half. I also thought maybe a 1/4 cup of white wine would give it more zing.

sour cream chicken paprika

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $5.05 /serving

Author : DEME

Ingredients

Instructions

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