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Sour Cream & Paprika Chicken
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Sour Cream & Paprika Chicken

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 large onion, thinly sliced
2 tablespoons paprika
1/2 cup chicken broth
1 container (8 oz.) Breakstone's or Knudsen Sour Cream
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Let's Make It
1
1. Wash hands. Rinse chicken breasts with cold water and pat dry with paper towels. Sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high. Add chicken and cook, covered and turning once, about 6 minutes or until golden brown. Remove from skillet.
2
2. Cook onion in same pan over medium heat 3 minutes or until crisp-tender. Sprinkle with paprika; cook 1 minute. Return chicken to skillet; add broth (or substitute water with chicken bouillon). Cover; cook over medium-low heat 10 minutes or until done.
3
3. Reduce heat to low; stir in sour cream. Cook 2 minutes or until heated through (do not let boil).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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