Ingredients for Zippy Paprika Chicken
- 2 tablespoons paprika
- Southwest Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 lbs boneless, skinless chicken breasts
- Olive Oil
- 1/4 cup water
- 5 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/2 cup sour cream
- 2 tablespoons vegetable oil
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How to Make Zippy Paprika Chicken
- In a large resealable plastic bag, combine 2 tablespoons paprika, 1/4 cup soy sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, to the bag.
- Seal the bag tightly.
- Shake the bag to coat the chicken evenly in the marinade.
- Refrigerate for at least 10 minutes (longer is better for maximum flavor).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken to the skillet and cook for 5-6 minutes per side, or until the chicken is cooked through and the juices run clear.
- Remove the chicken from the skillet and set aside, keeping it warm.
- Add 1/4 cup water, 1 tablespoon soy sauce, and 1 tablespoon lemon juice to the skillet.
- Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Cook for 1-2 minutes, or until the sauce slightly thickens.
- Remove from heat and stir in 1/2 cup sour cream until smooth and creamy.
- Serve the Zippy Paprika Chicken sauce over the cooked chicken. Garnish and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
2g
Fat
25g
Carbs
1g
