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My whole family, full of picky eaters, loves this dish, and it’s great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Ingredients
- 1/3 cup all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 pinch ground black pepper
- 6 skinless, boneless chicken breast halves, cut into bite-size pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 ½ cups sour cream
- 1 tablespoon paprika
- 1 teaspoon cornstarch
Directions
Step 1
Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
Step 2
Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
Step 3
Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
Step 4
Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
Step 5
Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Cook’s Notes:
I wouldn't advise reheating with a microwave, as the sour cream can go a little off.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 170 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat5g | 23% |
| Cholesterol42mg | 14% |
| Sodium313mg | 14% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein13g | |
| Vitamin C4mg | 19% |
| Calcium50mg | 4% |
| Iron1mg | 6% |
| Potassium217mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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