Reviewed: Nov. 6, 2008

The paprika flavor was way to strong for our family! Definately will not make again.

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nstone102

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Reviewed: Oct. 12, 2008

Did not like this recipe at all! Way too much paprika.

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Melissa

Cooking Level: Expert

Home Town: Conroe, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Sep. 30, 2008

This was okay. To us there was not alot of flavor. It seemed somewhat bland.

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BLAIR91375

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Reviewed: Sep. 20, 2008

I added garlic to the recipe and will add more the next time. This recipe is so simple and the taste was so surprising. I really liked it.

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Geri Birch

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 13, 2008

WOW! My family just loved this recipe! I used some of the suggestions in the reviews. I cubed the chicken for easy eating for my little ones. I used half the chicken broth that it called for and added a boullion cube for added flavor. The thickness was just right, more like a sauce. We ate ours with shell pasta. Everyone had seconds and sopped up the sauce with bread to "lick the platter clean". We'll be doing this one again and again. It was simple and delicious! Thanks for the recipe!

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MrsCHV

Cooking Level: Expert

Living In: Star, Idaho, USA

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Reviewed: Aug. 29, 2008

I followed Sharon C's suggestions. I don't usually review recipes, but I love this one and I make it very frequently. The only other suggestion I have would be to use shallots instead of onions (I've tried both) and shallots give it an even better flavor.

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LaurzFish319

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Reviewed: Aug. 12, 2008

To make this recipe 5 stars start by dredging the chicken (I use a whole cut up chicken) in a flour, paprika, salt, and pepper mixture. Saute one large chopped onion in 2 sticks of butter until translucent. Remove onions from pan and set aside. Cook the chicken thoroughly in the butter, then remove from pan. Throw the onions and sour cream back in the pan and stir together, (add more salt and paprika for flavor if necessary) and thin with either white wine, milk or chicken broth. Place the chicken back in the sauce, heat, then serve over noodles or mashed potatoes. Yummy!

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Rosey

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

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Reviewed: Jul. 31, 2008

I think I messed this one up. I added too much lemon juice to the chicken. The sauce was very good though..and tasted even better the next day. I had added Marsala wine to sauce, gave it a nice flavor. If you chooses to add lemon juice, use only a little!

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paca

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

It was straightforward, simple, and quick, which are all things I prize in a mid-week meal. My boyfriend did the majority of the cooking for this one and added some Dill for a bit more tartness, it enhanced the tartness of the sour cream nicely. He also threw in another half a teaspoon of paprika. We only used a cup of broth, which was plenty as it still took a fairly long time for the sauce to reduce. The end result however was pleasing and tasty with rice. I'm pretty sure we'll make this again before long, it's just so simple and flexible, you could really use any spice, it doesn't have to be paprika at all, it could have been cumin or even a curry powder.

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ReluctantChef

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Reviewed: Jul. 9, 2008

A good recipe but somewhat lacking a little something extra. It is very similar to a chicken goulash. I topped mine with fresh spring onions and tomatoes and that was a nice touch.

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nikao4jc

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Jun. 30, 2008

I admit I had to cheat some. I used what I had in the house. I used beef broth instead of chicken and dried onion flakes instead of regular onions. Still turned out great. Next time we will serve over white rice because the sauce was soooooo good. Thanks

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 12, 2008

This is an awesome dish. Don't believe the negativity in some of these reviews. I made mashed potatoes on the side, which went perfectly with the sauce.

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B

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

This turned out really well! But, I did take a few recommendations from other reviewers and decreased the chicken stock to a little under 1 cup. As for the prep and cooking, I did doctor it a bit to keep the flavor in the chicken as well as the sauce. First, I marinated big chunks of chicken breast with half the paprika, salt, pepper, and a bit of oregano. I let that sit for a few hours. I cooked the onion in butter first, set it aside, cooked the chicken, set it aside. I cooked the sauce by itself and added some garlic salt and the rest of the paprika. Once it thickened a bit, I put the onions and chicken back in and in about 2 mins, it was done. Perfect over pasta.

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EvelynChauder

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: Mar. 5, 2008

I used a can of chicken broth instead of the chicken stock. I also added about 1/2 cup extra sour cream and a little more flour. Very yummy!

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BETSYPAL

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Reviewed: Mar. 1, 2008

Delicious! I echo the other reviewer who said to use Hungarian paprika. It's essential to the flavor.

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Suzy Q

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Reviewed: Feb. 21, 2008

This recipe is perfectly fine except it has a bit too much liquid. The problem is that people must be using the wrong kind of paprika! If you use the sweet bland kind, then of course it will be a bland, boring dish. This is a traditional Hungarian dish - use Hungarian hot paprika and it will be wonderful!

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GrauFrau

Cooking Level: Expert

Living In: Taneytown, Maryland, USA

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Reviewed: Feb. 1, 2008

I am Hungarian and this is my family's favourite meal to eat. The original name for the meal is Chocken Paprikash (Csirke Papriks in Hungarian).

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J_Radics

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Kenora, Ontario, Canada

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Reviewed: Jan. 24, 2008

This is a great crowd pleaser: simple to make, fantastic flavor. I've made it many times -- and insisted that others make it! Over time I have modified it slightly: I slice the onions into half-moons, and I add the flour to the onions (to cook off the raw flour taste) before seasoning with the paprika, etc. You can leave it simmering after the addition of the stock if you need to delay the serving time. I serve it over egg noodles, but rice also works well.

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Accidental Chef

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Reviewed: Jan. 13, 2008

this is actually quite a good base recipe--the directions need a lot of altering though. there is too little flour called for, and too much paprika. after sauteeing the onions in butter (i used 1 Tbsp), add 1 Tbsp. of paprika, cook for a minute, then add 1 Tbsp flour and cook, stirring, for another minute or two. stir in 1 cup of chick broth, let cook down until it starts to thicken then stir in the other cup of broth, add the chicken back into the sauce, and simmer over low heat until sauce is thickened. whisk in sour cream and you're done. delicious over brown rice...

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3MCMRMOM

Cooking Level: Expert

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Reviewed: Jan. 13, 2008

I found that the recipe called for way too much chicken stock. The result came out too watery and the sauce never thickened, even after adding more thickening. I fixed it by adding in fettuccine pasta into the entire mixture. With a little more chicken breast, it was alright but I don't think I will ever make this again. Also, there is too much paprika. If you love paprika, this is your dish

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Danny Lu

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Sour Cream Chicken Paprika

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