With school and busy schedules revving up again, the need for fast dinners that you can pull off and everyone will love is even greater. I get tons of requests for recipes from readers every week — but for some reason, one that I’ve been getting a lot of demand for lately is chicken paprikash.Often you’ll find recipes for this classic Hungarian dish swimming in a heavy cream sauce, but by adding just a little more sherry wine than most recipes normally call for and then boiling it down until the sauce starts to thicken, a dollop of sour cream is all you need to make a healthier version.
And while this dish may seem too fancy to be fast and easy, trust me, it is.
Catherine McCord is from weelicious.com, which focuses on educating kids and involving them in the cooking process.
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups mushrooms, thinly sliced
- 1 teaspoon paprika powder
- 1 teaspoon kosher salt
- 1 pound chicken breast or tenders, rinsed and cubed into bite-sized pieces
- 3/4 cup Sherry wine
- 3/4 cup water
- 1/4 cup low-fat sour cream
- Heat oil in a medium-size saute pan over medium heat and saute onions for three minutes.
- Add mushroom, garlic, paprika and salt, and continue to saute for three more minutes.
- Add the cubed chicken and cook for one minute, stirring occasionally.
- Add the sherry and water. Bring liquid to a boil, then reduce to a simmer. Cook for 10 minutes until the liquid has been reduced by half.
- Turn heat off, add the sour cream and stir to combine.
- Serve over pasta or rice.