Monday, April 8, 2013

Easy Weeknight Chicken Paprikash

Chicken Paprikash is such a comforting meal and when you use frozen chicken tenders, it's a snap to make. There's nothing better on a Monday night!


1 Tbsp butter
1/4 c onions, diced
1 c mushrooms, sliced
1 clove garlic, minced
1 Tbsp tomato paste
1 tsp paprika
1 bay leaf
1/2 c chicken broth
1/2 lb breaded chicken tenders
1 Tbsp sour cream
Egg noodles, for serving
Parsley, for garnish


1. Melt butter in a pan over medium heat. Add onions and mushrooms and cook until softened. Add garlic and cook another minute.

2. Stir in tomato paste, paprika and bay leaf. Add broth and bring to a boil.

3. Add chicken and simmer over medium-low heat until sauce thickens slightly. Take off heat and stir in sour cream.

4. Serve over egg noodles and garnish with parsley.

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