Paprika Chicken and Potatoes

Paprika Chicken and Potatoes

10
amanda1432 31

"Paprika chicken plus cream and white wine is yummy over tender pieces of potato."
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Ingredients

40 m servings 419 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 404 mg
  • 16%

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.

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Directions

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  1. Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks.
  2. Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside.
  3. Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

We made this recipe with leftover potatoes and chicken that were already cooked and left out the white wine (used some milk instead). It was very good with broccoli as the vegatable. :-)

Most helpful critical review

Interesting combo of flavors, though a bit too subtle for us. I will probably make this again, but will season the meat a bit more.

Interesting combo of flavors, though a bit too subtle for us. I will probably make this again, but will season the meat a bit more.

It was just ok, nothing special. I let the chicken sit for an hour after I rubbed the spices into it, so the flavor was good. But I think there is too much potato and not enough chicken. If I...

It was all right. I added some chicken bullion, that helped it a little bit.

We made this recipe with leftover potatoes and chicken that were already cooked and left out the white wine (used some milk instead). It was very good with broccoli as the vegatable. :-)

I wanted to give this 2.5 and gave it the benefit of the doubt. This sounded really good and it was a bit of a disappointment. Though I seem to have some different reasons than some other revi...

The recipe might be okay as stated, but any increase in servings throws off the balance of flavor and the wine becomes overpowering. I had to add cheddar cheese in order to cut down the strengt...

This was just okay for me. Not as tasty as I thought it would be.

I found this a little too bland -- so I sprinkled some dill weed on it and that made the dish!

Very good...I just substitute the half-and-half for heavy cream and instead of 3 tablespoons did 1/3 cup..Very good quick recipe !