Chicken Paprika Recipe
"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.
- 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
- 1. 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.
- 2. 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.)
- 3. 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.
1 each: 554 calories, 26g fat (11g saturated fat), 207mg cholesterol, 704mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 63g protein.
Reviews for Chicken Paprika
Reviewed Sep. 20, 2010
"My family really liked this!"
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