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Chicken Paprika Recipe

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"I truly appreciate the speed of the pressure cooker. We use it often," says Holly Ottum. The Racine, Wisconsin cook serves these tender chicken breasts with a paprika-seasoned sauce that gets its richness from sour cream.

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Chicken Paprika Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 bone-in chicken breast halves (3 pounds)
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon tomato paste
1 to 2 garlic cloves, minced
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
Dash hot pepper sauce
1 cup (8 ounces) sour cream

Directions

Place chicken in a pressure cooker; top with onion. In a small bowl, combine flour and broth until smooth. Whisk in the tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour over the chicken.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to low pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)
Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. Stir sour cream into cooking juices; serve over chicken. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 554 calories, 26 g fat (11 g saturated fat), 207 mg cholesterol, 704 mg sodium, 11 g carbohydrate, 2 g fiber, 63 g protein.

Originally published as Chicken Paprika in Quick Cooking September/October 2003, p65

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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