07 March 2011

Chicken Paprikash

We love this meal. It's very easy and freezer friendly. If you want to make up more than one meal, simply add the first five ingredients to a ziploc bag, shake, and place in freezer. Sorry about the lack of photo documentation, but no worries. Apparently, there are 101 variations of this recipe out there on the internet.

Chicken Paprikash

12 oz. chicken, cut to bite size
2 T. flour
2 t. paprika
1/2 t. salt
1/4 t. pepper
1 T. butter
1/2 c. onion, diced
8 oz. fresh mushrooms, sliced
2 cloves garlic, minced or pressed
1/2 c. chicken broth
1/2 c. sour cream

Shake the first five ingredients in a ziploc bag. Melt the butter and saute the onions, mushrooms and garlic until tender. Add chicken and cook five minutes, until no longer pink. Add chicken broth and bring to a boil, stirring to lift flour from bottom of the pan. Cook until thick. Remove from heat and add sour cream.

Serve over egg noodles, baked potatoes, or spaetzle. Rice would probably work too, come to think of it. And, if like me you are absent minded and forgetful and learn the hard way that leaving out the sour cream makes a lower fat version: It's still pretty decent.

Grocery list here.

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