Chicken Paprika

A lovely creamy chicken dish. Serve with rice to absorb the delicious sauce.

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Photo credit: Edmonds Illustrated Cookbook
Ratings (2)
Prep Time: 45 mins Servings: 4
  • 4 chicken breasts

    2 Tbsp oil

    1 large onion, chopped

    2 tsp paprika

    1 Tbsp Edmonds standard flour

    ½ cup liquid chicken stock

    250g sour cream or 300ml cream

    1 Tbsp lemon juice


    black pepper

  • 1. Remove skin and fat from chicken. Heat oil in a large frying pan. Add chicken and quickly brown on all sides. Remove from pan and set aside.

  • 2. Add onion and cook until clear. Stir in paprika and cook for 30 seconds. Stir in flour and cook, stirring, for 1 minute.

  • 3. Gradually add stock, stirring constantly. Bring to the boil. Return chicken to pan. Cover, reduce heat and simmer gently for 15 minutes.

  • 4. Stir in sour cream. Continue cooking gently for a further 10 minutes or until juices run clear when tested.

  • 5. Add lemon juice. Season with salt and pepper to taste. Serve with rice.


Dani B
Dani B
Sue Bodmer
Sue Bodmer

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