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Chicken Paprikash - Light Version Print Email


1 tablespoon canola oil
1 pound boneless skinless chicken breast, filleted and cut into 1-inch strips
1 cup onion, chopped
1 cup thinly sliced red bell pepper (about 1 medium)
2 cloves garlic, minced
1/4 cup heavy cream
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper (if not using hot paprika)
1 (14.5-ounce) can diced tomatoes, undrained
Egg noodles, for serving

Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.

Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick. Serve with egg noodles. - serves 4 - Adapted from Cooking Light.
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