• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken Paprikash-Topped Potatoes

  • 4servings
  • 311calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 baking potatoes (about 1 1/2 pounds)

  2. 4 skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces

  3. 2 tablespoons all-purpose flour

  4. 2 teaspoons paprika

  5. 3/4 teaspoon salt

  6. 1/4 teaspoon ground red pepper

  7. 1 tablespoon butter

  8. 1/2 cup coarsely chopped onion

  9. 1 (8-ounce) package presliced mushrooms

  10. 2 garlic cloves, minced

  11. 1/2 cup fat-free, less-sodium chicken broth

  12. 1/4 cup reduced-fat sour cream

  13. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

  2. Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

  4. Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback