Chicken Perkelt

Chicken Perkelt

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"Eastern European favorite - light and tender! My husband asks for this at least once a week."
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Ingredients

50 m servings 221 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a large skillet over heat, heat oil and add chicken and onion. Season with bouillon, paprika and salt and pepper to taste. When chicken is almost cooked through, stir in the mushrooms. Cover the skillet and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear.
  2. When chicken is done, stir in the sour cream and turn off the heat. Serve hot over rice or pasta.

Reviews

44
  1. 53 Ratings

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Most helpful positive review

I loved the results that I got - but I did substantial tinkering! I used fresh mushrooms instead of canned, and instead of mushroom-juice and chicken boullion cubes, I used two cups of strong, ...

Most helpful critical review

My husband and I thought this was one of the worst meals we've ever had. Chicken dry and tasteless, sauce(?) awful, just all around bad. If you make all the changes everyone says to make then ...

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I loved the results that I got - but I did substantial tinkering! I used fresh mushrooms instead of canned, and instead of mushroom-juice and chicken boullion cubes, I used two cups of strong, ...

I was raised on this chicken recipee, although slightly different...try adding a sweet juicy tomato and some chunks of green pepper for even more flavour, omit the sour cream and cook till sauce...

With the changes I made, it will definitely be repeated over and over. I seasoned the chicken thighs (all I had) with garlic powder, adobo and pepper. I also added about 1/2 cup of white wine an...

This was good served over spaetzle. I used half hot and sweet paprika and added some white cooking wine. I think it could have used a little more spicing up, I had to keep it mild for my 18 mo...

Very good variation on chicken stroganoff.

This turned out pretty good, but I too made changes. I didn't have any paprika so I substituted cumin and coriander. (We love Mexican). I also added about a cup of water along with the mushro...

Great recipe, great taste. I used fresh mushrooms and added about 1/4 cup of water as the liquid. Instead of spooning over rice in individual servings, I just mixed the entire dish with a cup ...

I found the chicken to be a bit dry.I will try it again and modify the recipe this time.

Very nice flavour

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