Chicken Paprikash
Chicken Paprikash - noodles, chicken, mushrooms, Greek yogurt, and seasoned with paprika is guaranteed to be a family favorite!
Servings: 4 Servings
Calories: 736kcal
Ingredients
- 8 ounces mushrooms sliced
- 1 medium yellow onion sliced
- 2 large cloves garlic minced
- 5 Tablespoons olive oil divided
- 2 Tablespoons paprika
- 1 Tablespoon apple cider vinegar
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breasts
- 1 cup chicken stock
- 16 ounces Greek yogurt I used Fage
- 8 ounces egg noodles
- 2 Tablespoons unsalted butter
- 2 Tablespoons chopped Italian parsley plus more for garnish
Instructions
- Heat 1 of Tablespoon oil in a large skillet over medium heat. Add mushrooms and cook until tender.
- Mix flour, salt, celery salt, and pepper. Dredge chicken breasts through the flour mixture and set aside.
- Remove mushrooms, add an additional 2 Tablespoons of oil, onions, and garlic to the skillet. Cook until onions are tender. Stir in the vinegar and paprika
- Push onions to the side of the pan and add 2 Tablespoons of oil. Place chicken into the center of the pan and cook until golden brown, 3 - 4 minutes on each side.
- Add the chicken stock and mushrooms,and heat to a boil. Reduce heat to low, cover and cook for 1 hour.
- Cook egg noodles according to package directions. Drain and mix with 2 Tablespoons butter and 2 Tablespoons chopped parsley. Set aside.
- Remove chicken from the skillet and stir in the Greek yogurt. Add salt and pepper to taste.
- Slice chicken breasts and return to skillet. Stir in the noodles and serve.
Notes
- For a dairy-free version - substitute non-dairy sour cream for the Greek yogurt and oil for the butter.
Nutrition
Calories: 736kcal | Carbohydrates: 61g | Protein: 50g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 494mg | Potassium: 1107mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2100IU | Vitamin C: 6.4mg | Calcium: 170mg | Iron: 3.7mg