Betty's Creamy Chicken Paprikash

Bettyskitchen's picture

Aug. 12, 2013

In this video, Betty demonstrates how to make Chicken Paprikash. This is a chicken dish of Hungarian origin that uses paprika and sour cream to boost the flavor.


Boneless skinless chicken breast 1 Pound , cut into strips (or any part your like)
Butter 1 Tablespoon
Extra virgin olive oil 1 Tablespoon
Tomato soup 10 3/4 Ounce (canned or homemade)
Canned sliced mushroom 4 Ounce , drained (or fresh(sauteed))
Chopped onion 1/4 Cup (4 tbs)
Sour cream 1/2 Cup (8 tbs)
Paprika 2 Teaspoon
Bay leaf 1 Medium



1. In a medium sized skillet, heat butter and olive oil until hot.

2. Using tongs, place each of the chicken strips into the skillet. Cook until browned on both sides. Pour off excess fat. (The chicken does not need to be cooked all the way through.)

3. Add tomato soup, sour cream, sliced mushrooms, chopped onion, paprika, and bay leaf. Bring to a boil. Cover, reduce heat to low and cook for about 40-45 minutes, stirring occasionally.

4. Into a nice casserole dish, discard the bay leaf and transfer the chicken.


5. Serve immediately with salad, and toasted French bread.


You may use any chicken pieces, with or without skin and bones—cut as desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 290Calories from Fat 131

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 505 mg21.04%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet