Chicken Paprika

Portion Size: ½ cup  

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 lbs. boneless skinless chicken breasts
1/2 cup all-purpose flour
3 tablespoons olive oil
1 1/2 cup chopped onion
2 teaspoons garlic powder
2 tablespoons paprika
2 1/2 cups low salt chicken broth
8 oz. light cream cheese
For gluten free (GF): Use GF flour and GF broth. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Rinse chicken pieces in cold water and coat with flour.
2Heat olive oil in large skillet or Dutch oven and brown chicken. Remove chicken from pan and set aside.
3Lower heat under skillet and add onions and garlic.
4Sauté until translucent; then add paprika.  Cook for 1 minute.
5Return chicken to pan and stir to coat with paprika mixture.  Add chicken broth and cream cheese.  
6Cover and simmer approximately 45 minutes,  stirring chicken occasionally while cooking.Cook until internal temperature reaches 165°F. 

Jacqueline Larson M.S., R.D.N. and Associates