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Stir fried Chicken Paprikash


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  • 1 lb chicken cutlets, sliced across the grain into 1/4 thick slices
  • 2 tbs dry sherry
  • 1 tbs finely chopped garlic
  • 2 1/2 tsps cornstarch
  • Salt and Pepper
  • 2 tbs olive oil plus 2 tsps olive oil
  • 3/4 cup chicken broth
  • 1 onion, sliced 1/4 inch thick
  • 1 tbs sweet paprika
  • 1/2 cup sour cream
  • 3 tbs chopped flat leaf parsley


Servings 4
Preparation time 15mins
Cooking time 20mins


Step 1

1. In a medium bowl, combine chicken, 1 tbs sherry, garlic, 2 tsps cornstarch, 1/2 tsp salt and 1/4 tsp pepper. Stir in 2 tsps oil
2. In a small bowl, combine chicken broth and the remaining 1 tbs sherry. Stir in the remaining1/2 tsp cornstarch until dissolved
3. Heat a lg frying pan or work. Swirl or add I tbs oil. Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute. Using a metal spatula, stir-fry the chicken until it begins to brown, about 1 minute, transfer to a plate.
4. lower the heat to medium and add remaining oil. Add onion and season with salt and pepper and stir fry till softened, about 1 minute. Add the paprika, return chicken and anny juices to pan, increase heat to high and stir fry until just combined. Swirl in broth mixture and stir fry until chicken is just cooked through, 1-2 minutes. Stir in sour cream and parsley
5. Serve with noodles and sweet and sour cabbage


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