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Chicken Paprikash

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With school and busy schedules revving up again, the need for fast dinners that you can pull off AND everyone will love is even greater. I get tons of requests for recipes from readers every week -- both here on weelicious and on Facebook -- but for some reason, one that I've been getting a lot of demand for lately is chicken paprikash.

Often you'll find recipes for this classic Hungarian dish swimming in a heavy cream sauce, but by adding just a little more sherry wine than most recipes normally call for and then boiling it down until the sauce starts to thicken, a dollop of sour cream is all you need to make a healthier version that is just as luscious as what you remember tasting as a kid. And while this dish may seem too fancy to be fast and easy, trust me, it is.

Chicken Paprikash  (Serves 4)

  • Prep Time: 3 mins,
  • Cook Time: 17 mins,
  • Rating:
    Rate this recipe
With school and busy schedules revving up again, the need for fast dinners that you can pull off AND everyone will love is even greater. I get tons of requests for recipes from readers every week -- both here on weelicious and on Facebook -- but for...

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cups mushrooms, thinly sliced
  • 1 small garlic clove, minced
  • 1 teaspoon paprika powder
  • 1 teaspoon kosher salt
  • 1 pound chicken breast or tenders, rinsed & cubed into bite-size pieces
  • 3/4 cup sherry wine
  • 3/4 cup water
  • 1/4 cup sour cream*

Preparation

  1. 1. Heat oil in a medium size sauté pan over medium heat and sauté onions for 3 minutes. Add the mushroom, garlic, paprika and salt, and continue to sauté for 3 more minutes.
  2. 2. Add the cubed chicken and cook for 1 minute, stirring occasionally.
  3. 3. Add the sherry and water. Bring liquid to a boil then reduce to a simmer. Cook for 10 minutes until the liquid has reduced by half.
  4. 4. Turn heat off, add the sour cream and stir to combine.
  5. 5. Serve over pasta or rice.
  6. * You can also use low fat sour cream
Chicken Paprikash

Nutrition Information

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Comments






  1. NancyPoit

    March 30, 2012 at 5:08 pm

    Me too – very watery. I did use the chicken stock so maybe that had something to do with it. Still, it was pretty good!

  2. Stephanie

    January 15, 2012 at 6:30 pm

    I had the same problem with the liquid! Chicken cooked, but liquid is still really watery. Not sure what happened. Any suggestions?

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  4. Keren

    November 10, 2011 at 2:47 pm

    I just made this tonight and it was great! I didn’t have mushrooms so I added leftover steamed peas at the very end. My 10.5 month old and 3 year old gobbled it down :) (as did I).

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    September 5, 2011 at 3:44 pm

    mushroom with pasta and chicken my favourite meal

  7. Michele

    September 3, 2011 at 4:12 pm

    Glad to hear the tofutti worked! I’ve been wanting to try this, but my 2 year old can’t have dairy. Guess what’s for dinner tomorrow? ;)

  8. Liz

    September 2, 2011 at 8:02 pm

    Very tasty, but I think I did something wrong. The sauce was runny and I think the sour cream fell apart a bit. Any suggestions for next time?

  9. Jennifer

    August 31, 2011 at 9:14 pm

    I made this tonight for my very picky husband and he loved it!!! Definitely a keeper in the recipe box :)

  10. Brandan WH

    August 31, 2011 at 1:00 pm

    Made the meal the other day and it came out just wonderfully! I served it over brown rice and also added more mushrooms and some other vegetables I had on hand. Thanks again for the wonderful recipe!

  11. Ashley

    August 30, 2011 at 9:44 pm

    We had this tonight and used nonfat Greek yogurt and served it over brown rice noodles. Super yum!

  12. KP

    August 29, 2011 at 11:00 am

    I’ve been making chicken paprikash for 5 years. I use chicken stock (never tried sherry), and yogurt instead of sour cream. I also dredge the chicken in flour before cooking, and it comes out super moist without drying out from all the simmering. I like to add a few more veggies to mine – green and red bell peppers seem to work well. I like it best over egg noodles, but having it with polenta is great too!

  13. Lauren

    August 28, 2011 at 1:54 pm

    I used nonfat Greek yogurt and it’s delicious!

  14. Viola Turtle

    August 26, 2011 at 10:36 am

    We don’t drink or use alcohol in cooking.
    I se Ginger Ale in its place.
    All the recipes I have substituted it for it has worked! :)
    Going to try it here too!

  15. Lucy Pearl

    August 25, 2011 at 2:18 pm

    Hi Catherine, just wonder g if you could recommend a good sherry wine? Thanks :-)

  16. AE

    August 23, 2011 at 9:01 pm

    I recently looked this up when creating a recipe for a baby puree that I wanted to add vanilla extract to. I was VERY surprised to discover how little alcohol actually cooks/bakes off per the USDA. Not the end of the world, but helpful info to know when creating recipes for kids and adults that cannot consume alcohol (i.e., those with allergies, or on Antabuse). Hope this helps!

    http://homecooking.about.com/library/archive/blalcohol12.htm

  17. Joy

    August 23, 2011 at 7:56 pm

    This is really good, but I was worried the chicken would dry out in the 10 min of simmering time, so I scooped out all the solids 2 min in, and let the sauce simmer down. Added sour cream (as directed) with a splash of cream (minor deviation) and simmered again until sauce coated spoon. Then stirred in the reserved solids. Delish! The kids loved it (19 mo. and 3 yrs), especially over rotini noodles! Thanks Catherine!

  18. Tabitha

    August 23, 2011 at 3:25 pm

    We never have Sherry around the house but I do have marsala… wonder if it would work just as well?

    • catherine

      August 23, 2011 at 7:09 pm

      Marsala would totally work!

  19. gemda

    August 23, 2011 at 3:09 pm

    My friend from Hungary makes it w/out sour cream but perhaps she did that knowing I can’t have milk since I’m breastfeeding a milk-allergy infant. It was ok without cream or substitute but with the sour cream, from when I had it before, it is muuuch better.

    I personally would use yogurt, no prob, for those curious but since I’ve never made it and can’t have yogurt now, who knows.

  20. Lucy Pearl

    August 23, 2011 at 2:47 pm

    I was also wondering if you could sub the sour cream for Greek yogurt? Thanks :-)

    • catherine

      August 23, 2011 at 7:19 pm

      I feel like it would work. Tell me if you try it!

  21. Jess

    August 23, 2011 at 1:49 pm

    Is there anything non-dairy that can be substituted for the sour cream?

    • Mindy

      August 23, 2011 at 2:44 pm

      Jess, we use Tofutti Better Than Cream Cheese as a dairy-free substitute for sour cream or cream cheese in recipes like this. I bet it would work! I’m going to give it a try!

      • Jess

        August 23, 2011 at 6:17 pm

        Thank you for the tip! Never heard of it before – looking forward to trying it!

        • Wendy

          August 24, 2011 at 12:29 am

          I made this tonight with the tofutti and it was divine! Also subbed in zucchini for mushrooms as it was what was on hand…yummy!

  22. Juley

    August 23, 2011 at 12:06 pm

    Sounds great! I just bought a bunch of mushrooms and now I know what I will do with them. Thanks!

  23. Camille

    August 23, 2011 at 11:16 am

    Can you substitute nonfat Greek yogurt for the sour cream?

    • catherine

      August 23, 2011 at 7:08 pm

      I haven’t ever tried greek yogurt. I feel like it may work, though. Will you send me a message if you try it?

  24. yeni

    August 23, 2011 at 8:13 am

    My boy is not a fan of mushrooms, but this recipe may be a winner since it includes sour cream which he loves. I think I’ll give it a try. Thanks!

  25. Jasmine

    August 23, 2011 at 7:44 am

    I have been making chicken paprikash for 17 years, and come from a Hungarian family… we don’t put sherry in it, we use chicken stock, and add half of a small can of tomato paste for the sweetness Sherry would add. We also add a container of sour cream to make it extra creamy.

    • catherine

      August 23, 2011 at 10:14 am

      Good to know!

      • Christine

        August 23, 2011 at 2:28 pm

        Sherry DOES add that extra je ne said quoi ;)

  26. Holly

    August 23, 2011 at 7:02 am

    Fair warning, contrary to popular belief, alcohol does NOT burn off completely in cooking. At the length of time this recipe cooks you will still end up with about 40%.

    Personally, I still feed this stuff to my kid, but others may not want to! :-)

    • Sarah BV

      September 3, 2011 at 1:28 am

      I’m pregnant and actually not too worried if there is a bit of alcohol left, as it is very minimal, but I’ve got an induction stovetop (electric)–do you think I could light a match and light the sherry and burn off the alcohol that way, or will it a) not work or b) ruin the dish somehow?

      • Alison

        October 12, 2011 at 12:54 pm

        3/4 cu sherry divided by 4 servings = 3/16 cu x 40% = .075 cup of sherry that will be remaining in your 1 serving. (Check my math, the caffeine has not kicked in yet!) There is truly nothing you need to worry about with regard to there being sherry in this recipe, folks. That said, it looks delicious. I wish I could get my kids to eat mushrooms.

    • Krissy

      August 24, 2011 at 1:17 am

      Holly, I was going to say about the same thing! After watching Alton Brown and his theory, I did some research on my own, and found this to be very true. 10-15 minutes would still leave 40% of the alcohol. For it to be completely gone…2.5-3 hours of cooking would be neccessary.
      Still worth trying IMO. Or heck, perfect for a little date night dinner for hubby.

  27. Farah R

    August 23, 2011 at 6:47 am

    Instead of sherry could I use chicken stock?

    • catherine

      August 23, 2011 at 10:06 am

      You could use chicken stock, but there’s a ton of flavor in the sherry in this dish. Any alcohol burns off :)