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Sour Cream Chicken Paprika

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Sour Cream Chicken Paprika

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Recipe Info
Number of Servings 4  
Calories per Serving 363  
Prep Time 10 Minutes  
Cook Time 30 Minutes  
Ready In 40 Minutes  


  • 4 skinless, boneless chicken breast halves
  • 20 ml vegetable oil
  • 160 g chopped onion
  • 20 g butter
  • 15 g paprika
  • 3 g salt
  • 475 ml chicken stock
  • 3 g all-purpose flour
  • 227.2 g sour cream

Nutrition Facts

Total Fat 23.3g  
Cholesterol 105mg  
Sodium 431mg  
Total Carbs 8.6g  
Dietary Fiber 2g  
Protein 30.1g  
*Percent Daily Values are based on a 2,000 calorie diet.    


  • 1. You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
  • 2. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until

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