Low-Carb Chicken Paprika
Chicken Paprikash is a traditional Hungarian dish that combines tender chicken and a creamy paprika-spiced sauce. The addition of sour cream gives it a luxurious texture and a little extra on top with fresh chives makes for a beautiful garnish.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 shallow dish or pie plate
- 1 skillet with lid
- 1 Large spoon
- 1 whisk
- 1 medium bowl
- tongs
- 1 large pot for boiling water for noodles
Ingredients
- 1 cup + 2 Tbsp. Carbquick divided
- 2 Tbsp. + 2 tsp. paprika divided
- 1 tsp. season salt
- 1/2 tsp thyme
- 1/2 tsp. garlic salt
- 5 chicken breast or thighs
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. oil
- 2-1/2 cups chicken broth
- 2 red or yellow onions sliced
- 1/2 cup milk
- 3/4 cup sour cream
- 1 pkg. egg noodles
Instructions
- Season 1 cup of Carbquick with 2 tablespoons paprika, season salt, garlic salt, thyme and pepper in a shallow dish or pie plate.
- Season the chicken with salt, pepper and 2 teaspoons paprika.
- Dredge the chicken in the Carbquick mixture.
- Heat oil in a large skillet.
- Brown the chicken on both sides for 2-3 minutes.
- Remove and set aside.
- Add the broth to the same skillet and deglaze the pan.
- Add the chicken back to the skillet.
- Cover and simmer for 30 minutes.
- Add the onions on top of the chicken and simmer another 30 minutes, covered.
- Meanwhile, whisk milk and 2 Tbsp. of Carbquick in a bowl.
- Add the sour cream and whisk.
- When the simmering time is complete, remove the chicken and onions to a plate.
- Add the sour cream mixture to the skillet and stir until thick.
- Add the chicken back to the pan and coat with the sauce.
- Serve over noodles.