Chicken Paprika
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
  • 8 ounces fresh mushrooms,
  • 1 yellow onion
  • 1 b
  • lb boneless skinless chicken breast
  • 1 tablespoon paprika
  • 2 teaspoons extra virgin olive oil
  • 6 ounces low soudium, fat-free chicken broth
  • 1 tablespoon low sodium tomato paste
  • 6 ounces evaporated skim milk
  1. Wash and slice mushrooms, or purchase pre-sliced mushrooms to save time. Peel and slice onion thinly. Set aside.
  2. Trim any visible fat from chicken, rinse and pat dry with paper towels. Sprinkle both sides of the chicken pieces with ½ tablespoon (1-1/2 teaspoons) of the paprika
  3. Melt 1 teaspoon of the olive oil in a large non-stick skillet over medium-high heat.
  4. Add the chicken to the skillet and saute´ until the chicken is cooked through (no longer pink inside), about 4 minutes per side. Transfer the chicken to a plate and cover loosely with foil to keep warm
  5. Add the remaining olive oil to the skillet and add mushrooms and onion. Cover and reduce heat to medium
  6. Sauteé until the onion and mushrooms are soft and most of the mushroom liquid has evaporated, about 10 minutes.
  7. Uncover and stir in the remaining ½ tablespoon (1-1/2 teaspoons) of paprika, the chicken stock, and the tomato paste.
  8. Simmer, stirring, until the sauce thickens slightly, about 2 minutes. Stir in the evaporated milk and return the chicken to the skillet.
    9. Simmer until the chicken and sauce are heated through, spooning the sauce over the chicken. Do not allow mixture to boil.
  9. Season with pepper to taste, and serve over cooked noodles or brown rice, with steamed green beans, if desired.
**Nutrition facts are estimates only**
Nutrition Information
Calories: 214.6 Fat: 5.4 Saturated fat: 1.3 Carbohydrates: 11.8 Sugar: 8.8 Sodium: 145.2 Fiber: 1.3 Protein: 28.9
Recipe by Sugar Dish Me at