- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Paprika
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"This is flavorful and easy! The sauce was mild and a bit watery. I just let it reduce for a few minutes and the addition of the sour cream made it great. Next time I will double the cooking time, my chicken turned out a bit tough."
"My family really liked this!"