Paprika Chicken
Paprika Chicken is made with tender, fried chicken that is smothered in a creamy paprika sauce. Perfect when served over egg noodles.
Servings 6
Calories 590kcal
Ingredients
- 4 tablespoons butter unsalted, divided
- 1 teaspoon olive oil extra virgin
- 1 small onion diced
- 2 teaspoon sweet paprika
- 1 cup heavy whipping cream
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon dill fresh, minced
- 1 pound chicken breasts butterflied, pounded
- 16 ounces egg noodles
Instructions
- Cook egg noodles according to package instructions.
- Slice chicken breast in half. Season with salt and pepper.
- On a shallow plate combine flour and 1 tablespoon of sweet paprika powder. Mix well. Dredge chicken in flour paprika mixture, shake off any excess.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add a bit of olive oil. Add chicken and saute chicken for 2-3 minutes on each side.
- Remove chicken from the skillet and place on a serving dish.
- Melt remaining 2 tablespoons butter in the same skillet over medium heat. Add onion and saute until tender. About 8 minutes.
- Add remaining sweet paprika and stir for 1 minute. Pour in chicken broth and heavy cream and bring to a quick boil. Reduce heat to medium-low and stir in mustard and dill. Season to taste with salt and pepper.
- Slice chicken into ¼ inch strips and return chicken to the skillet. Simmer for 2 minutes in the sauce. Serve over egg noodles.
Nutrition
Calories: 590kcal | Carbohydrates: 57g | Protein: 28g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 358mg | Potassium: 564mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1222IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 2mg