Dinner

Hungarian Chicken Paprika is for Dinner.

Hungarian Chicken Paprika takes several minutes to prepare.

Hungarian Chicken Paprika takes several minutes to cook.

Hungarian Chicken Paprika makes 12 servings.

The ingredients for Hungarian Chicken Paprika are:

2 Onions
2 tbsp. Margarine (trans-fat free)
6 Chicken breast halves (skin and bone removed)
1 tsp. salt (or a little more to taste)
Water to cover chicken
4 tbsp. Paprika
5 tbsp. flour
3/4 cup water
1 cup milk

Here is how you make Hungarian Chicken Paprika:

Chop onions (smaller sized is better). In a large pot, simmer onion in 2 tbsp. margarine. When opaque, add 4 tbsp. paprika. Remove from heat.Cut chicken into pieces (a little bigger than bite-size). Add 1 tsp. salt and add enough water just to cover chicken. Bring to a boil, simmer covered, stirring occasionally for about 2-21/2 hours.In a gravy shaker (the tupperware type) shake well 5 tbsp. flour and 3/4 cup water until all lumps gone. If you don't have a shaker, using a mug and stirring with a fork will do.Add flour mixture to chicken along with 1 cup milk. Stir and remove from heat. A nice thick gravy sauce will form. Serve with over your favourite pasta. Serves 12 (great for freezing as work lunches/dinners).Number of Servings: 12Recipe submitted by SparkPeople user CALGER!.

The nutritional information for Hungarian Chicken Paprika is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 178.6

• Total Fat: 3.9 g
• Cholesterol: 69.4 mg
• Sodium: 290.6 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 1.3 g
• Protein: 28.8 g