Oh boy, hold on to your taste buds because I’ve got a recipe for you. There are so many things to say about this dish. First of all, it’s done in a flash, less than 30 minutes; only five ingredients (not counting salt and pepper), not complicated, unpretentious. Secondly your house will smell amazing which totally impresses your family when they walk in to the kitchen for dinner. And thirdly, it tastes amazing! And for the finale, it’s super healthy for you-high in protein and low in fat thanks to some simple modifications.
Traditional paprikash recipes call for lots of butter, flour and sour cream! This dish cuts down on all three, but I know you’ll not miss a thing. Everyone seems to enjoy their own version of paprikash, using more or spicier paprika or adding peppers or mushrooms. Many serve it with homemade spaetzle or pasta. I keep it simple and serve with a whole wheat pasta or a small mound of mashed potatoes.
The recipe is a gift from a patient I’ve worked with who loves to cook and who, even after bariatric (weight loss) surgery, manages to find wonderful ways to keep the flavor in her favorite foods despite the need to reduce fat and empty carbohydrates. Thank you my friend!
- Hungarian Chicken Paprikash
- 2 Tbsp spreadable butter blend (like Land of Lakes)
- 1/2 medium onion, finely chopped
- 2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 pound chicken tenders
- 1 cup light sour cream
- Melt butter blend in a large skillet placed over medium-high heat. Add onion and saute for 4-5 minutes or until soft and translucent. Add the paprika, salt and pepper, stirring to combine. Add the chicken and stir to coat. Reduce heat to medium-low, cover and cook for 10-12 minutes or until chicken is done and no longer pink, stirring occasionally. Add water if necessary to keep it from drying out.
- Add sour cream to chicken and slowly stir to combine with the liquid. Cover and simmer for another 5 minutes or until thickened and heated through.