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This is a collaboration with myself and food stylist, chef and author Nicole Herft. She says 'Chinese food is my all time favourite - I totally love this dish too! It's so yummy and can literally be cooked in 5 minutes if everything is already sliced.' Its's also a really healthy and low carb recipe too!
In a large stock pot, melt butter and combine chicken breasts, chicken broth, onion, stewed tomatoes, paprika, bouillon cubes, salt and pepper. Cover while cooking at low heat, stirring occasionally to keep ingredients from sticking. Cut chicken breasts into bite-size slivers.
After the chicken is cooked thoroughly, and onions are clear, place sour cream into a container with cold water and shake to break down lumps. Slowly pour into pot while stirring to thicken. Afterwards, combine flour and cold water into same container and shake. Again, slowly pour into pot until desired consistency. Continue to cook on low.
- Cook egg noodles per package directions.
- Serve Chicken Paprikash over noodles.