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Pardon the Dog Hair » Blog

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Waiter, there is too much pepper on my paprikash…

But I would be proud to partake of your pecan pie.

Name that quote.

Ok, it’s an easy one. Most females, and probably even some men, remember that line from When Harry Met Sally.

I had that quote on repeat in my head last night while I was making supper.  Chicken paprikash was on the menu, and all I could think was  “Pepper. Repeat after me. Pepper…”  I should have just put on the movie while I was cooking instead of saying the entire dialogue to myself.  Fortunately, I was in the privacy of my own kitchen where it is perfectly acceptable to sing, dance, and quote lines from your favorite 80’s movies while cooking.

I better get this kind of behaviour under lockdown before I go and cook for Mr. Iron Chef Bobby Flay. 

Also, I’ve decided to only refer to Bobby Flay as Iron Chef Bobby Flay when I meet him.  Too much? I find it hilarious.

Last night’s meal was one of my absolute favorites growing up, Chicken Paprikash. My dad’s side of the family is primarily Hungarian, so my mom came up with a simple, yet delicious version of chicken paprikash.  Egg noodles, creamy chicken broth spiced up with a hefty dose of paprika.  You can’t go wrong.

I wanted to healthify this recipe a bit, so I will share both my recipe and the slightly less healthy options if you would like to try it the original way.

Chicken Paprikash

1 1/2 pounds chicken breasts, chopped into chunks
1 tbsp olive oil, plus pam spray (2 tbsp butter is the substitute)
1 onion, chopped
1 clove garlic, chopped
1 cup water (you can use chicken stock, and omit the bouillon)
1 tsp chicken bouillon
1 1/2 to 2 tbsp paprika
1 serving (6 ounces) non-fat greek yogurt
2 tbsp low fat sour cream (you can use 8 ounces sour cream, and omit the greek yogurt)
1 tsp pepper
1 tsp salt
2 cups egg noodles

In a large skillet, brown chicken chunks in olive oil.  Once, browned remove chicken from skillet.  Add onions and garlic to the same skillet and saute for about 5 minutes. Add in water, bouillon, paprika, and chicken. Cook on low until chicken is done.

While chicken is simmering, bring 4 cups of water to a boil. Add in egg noodles, and cook for 6 minutes.

Once chicken is cooked through, remove skillet from heat and pour in yogurt and sour cream.  Adjust seasonings to taste.  Add in drained, cooked egg noodles and let simmer for two minutes. 

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Really, this dish is easy, tasty, and has comfort food written all over it.  Serve it with a small side salad and your meal is complete.  Even with the healthier modifications, the flavor was almost spot on to how I remember my mom’s tasting.  Don’t you love it when the healthy version tastes just as good as the original?

I sure do.

I also want to say thank you so very much to everyone who is supporting me in the fan favorite competition for Aetna.  Voting has been a little wonky today and is not letting some people vote who voted yesterday, but it should be getting fixed soon. Your support and kind comments absolutely mean the world to me.  Keep voting and sharing! The Deep Ellum Garden Initiative needs our support!

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