Easy Chicken Paprikash
Pressed for time, but want a delicious dinner? This scrumptious dish is ready in just 30 minutes and features a creamy paprika-seasoned sauce that tops flavorful sautéed chicken.
Ingredients
1.75 cups Swanson® Chicken Broth
0.25 cup all-purpose flour
2 teaspoons paprika
0.125 teaspoon ground red pepper
1.25 pounds skinless, boneless chicken breast halves
1 medium onion, sliced (about 1/2 cup)
0.333 cup plain plain yogurt
4 cups egg noodles(about 1/2 of a 12-ounce package), cooked and drained
0.25 cup all-purpose flour
2 teaspoons paprika
0.125 teaspoon ground red pepper
1.25 pounds skinless, boneless chicken breast halves
1 medium onion, sliced (about 1/2 cup)
0.333 cup plain plain yogurt
4 cups egg noodles(about 1/2 of a 12-ounce package), cooked and drained
Instructions
Stir the broth, flour, paprika and red pepper in a small bowl until the mixture is smooth.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.
Add the onion to the skillet. Reduce the heat to medium. Cover and cook until the onion is tender-crisp. Stir in the broth mixture. Cook and stir until the mixture boils and thickens and the chicken is cooked through. Remove the skillet from the heat.
Stir in the yogurt. Serve the chicken mixture with the noodles.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.
Add the onion to the skillet. Reduce the heat to medium. Cover and cook until the onion is tender-crisp. Stir in the broth mixture. Cook and stir until the mixture boils and thickens and the chicken is cooked through. Remove the skillet from the heat.
Stir in the yogurt. Serve the chicken mixture with the noodles.
Easy Chicken Paprikash
Pressed for time, but want a delicious dinner? This scrumptious dish is ready in just 30 minutes and features a creamy paprika-seasoned sauce that tops flavorful sautéed chicken.
Directions
Print
Stir the broth, flour, paprika and red pepper in a small bowl until the mixture is smooth.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.
Add the onion to the skillet. Reduce the heat to medium. Cover and cook until the onion is tender-crisp. Stir in the broth mixture. Cook and stir until the mixture boils and thickens and the chicken is cooked through. Remove the skillet from the heat.
Stir in the yogurt. Serve the chicken mixture with the noodles.
Ingredients
1.75 cups Swanson® Chicken Broth
0.25 cup all-purpose flour
2 teaspoons paprika
0.125 teaspoon ground red pepper
1.25 pounds skinless, boneless chicken breast halves
1 medium onion, sliced (about 1/2 cup)
0.333 cup plain plain yogurt
4 cups egg noodles(about 1/2 of a 12-ounce package), cooked and drained
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