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Chicken Paprika

"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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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 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.
Nutrition Facts
1 each: 554 calories, 26g fat (11g saturated fat), 207mg cholesterol, 704mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 63g protein.

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