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Chicken in Paprika Sauce with Sour Cream and Parsley

4 servings

Nutritional Facts Per Serving

27.5 g
12.7 g
2.7 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 467
  • Fat 34.1 g
    • Saturated   9.2 g
    • + Trans 
  • Cholesterol 123 mg
  • Sodium   155 mg
  • Carbohydrate 12.7 g
    • Fibre   2.7 g
    • Sugars   4 g
  • Protein 27.5 g
    • Vitamin A
    • Vitamin C
    • Calcium 6 %
    • Iron 21 %


Place the flour in a bowl large enough to hold the chicken. Season the chicken with salt and pepper and add to the bowl. Toss and coat the chicken with flour.

Preheat oven to 375°F. Place the oil in a large skillet set over medium, medium-high heat. Working in four-piece batches, cook the chicken until richly browned, about 4
minutes per side. Transfer the chicken to a 9" x 13" inch casserole.

Drain all but 2 Tbsp. of the fat from the skillet and set back over the heat. Add the onion, bell pepper, and garlic and cook until tender, about 5 to 6 minutes. Add the paprika and marjoram and cook 2 minutes more. Add the stock and tomatoes and bring to a simmer.

Pour this mixture over the chicken. Cover and bake for 45 minutes, or until the chicken is cooked and deliciously tender. Arrange the chicken on a serving platter or
serve from the casserole. Spoon 2 tsp. of the warm sour cream on top of each piece of chicken; sprinkle with parsley and enjoy. note: To warm the sour cream, place in small bowl and zap in the microwave 30 seconds, or until fluid.

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