Ukrainian Chicken Paprikash – Recipe and Technique
I was a very lucky recipient of this recipe, several years back, from a very sweet Ukrainian grandma, who’s granddaughter was in a youth group, which I was heading at that time. We were discussing special times grandparents share with their grandchildren, and this young lady was very proud of her grandma, teaching her how to cook, and Chicken Paprikash was one of her favorites.
I had fun reminiscing today, and at the same time the dish turned out to be very tasty, indeed.
If you like the taste of caramelized onions, or French Onion Soup, you will absolutely love this Ukrainian Chicken Paprikash.
I am definitely adding it to my collection of “favorite recipes”, to prepare again for my family and friends.
Quick, easy, and delicious.
### Please scroll down to the end of this post for Printable Recipe ###
In a large skillet, sauté onions in 1/2 cup of butter, until transparent.
Add garlic and paprika and saute another minute.
Push the onions to the side of the pan, and place the chicken breasts in the pan.
Cover chicken with sautéed onions.
Add the sour cream into the onion mixture, and stir until fully incorporated.
Pour the onion sauce over the chicken.
- 6 chicken-breast halves, skinless and boneless
- 6 large onions, sliced
- 6 cloves garlic, minced
- 1/2 cup butter (see TIP below)
- 3 Tbs. sweet paprika powder
- 1 cup rose wine (or half and half, white and red)
- 1 cup sour cream
- 1 tsp. granular sugar
- Salt and pepper to taste
- Lightly pound the chicken breasts with a meat mallet, to slightly flatten it, and break up the fibers.
- In a large skillet, sauté onions in 1/2 cup of butter, until transparent.
- Add garlic and paprika.
- Saute another minute.
- Stir in the salt, pepper, and the wine.
- Push the onions to the side of the pan, and place the chicken breasts in the pan.
- Cover chicken with sautéed onions, and cook about 10 minutes on one side.
- Roll off the onions, turn over the chicken, cover with onions again, and cook for another 10 minutes.
- Remove the chicken from the pan, and arrange it in a serving platter, cover, and set aside
- Add the sour cream into the onion mixture, and stir until fully incorporated. Mix in the sugar.
- Pour the onion sauce over the chicken.
- Serve hot, with pasta, or rice.
To lower the total calories in this dish, you may use oil instead of butter, light or fat free sour cream, or Greek Yogurt.