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Betty’s Kitchen Creamy Chicken Paprikash Recipe Dinner Video

August 13, 2013

Betty’s Kitchen Creamy Chicken Paprikash Recipe Dinner Video

Aug 12, 2013
New Cookbook, “The Bettyskitchen Collection, Second Edition” available on or

In this video, Betty demonstrates how to make Chicken Paprikash. This is a chicken dish of Hungarian origin that uses paprika and sour cream to boost the flavor.


1 pound boneless, skinless chicken breast meat, cut into strips (You may use any chicken pieces, with or without skin and bones—cut as desired.)
1 tablespoon butter
1 tablespoon extra virgin olive oil
10.75 ounces tomato soup (canned or homemade)
½ cup sour cream
4 ounces (1 small can) sliced mushrooms, drained (You may use drained stems and pieces.)
¼ cup chopped onion
2 teaspoons paprika
1 medium bay leaf

Heat 1 tablespoon butter and 1 tablespoon extra virgin olive oil in a medium-sized skillet until hot. Use tongs to individually place each of the chicken strips into the hot butter/oil mixture. Brown on the bottom side and then turn to brown on the other side.

Pour off excess fat. (The chicken does not need to be cooked all the way through.) Add 10.75 ounces tomato soup, ½ cup sour cream, 4 ounces sliced mushrooms, ¼ cup chopped onion, 2 teaspoons paprika, and 1 medium bay leaf. Bring to a boil. Cover with a lid that fits.

Reduce heat and cook over low heat approximately 45 minutes, stirring occasionally. Place in a nice covered casserole dish and serve immediately. This entrée is great with noodles cooked in chicken broth, a green salad, and toasted French bread. I hope you enjoy the recipe! –Betty 


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