Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 554
  • Fat:
  • 26 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 207 mg
  • Sodium:
  • 704 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 2 g
  • Protein:
  • 63 g


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Chicken Paprika

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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.

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Pressure Cooker

TIME: Prep/Total Time: 30 min.

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.


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