Almost-Homemade Paprika Chicken recipe

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Ingredients

1 whole lemon pepper rotisserie chicken
1 tablespoon paprika
1 tablespoon butter
½ tablespoon extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
¼ cup white wine
1 cup chicken broth
½ teaspoon onion powder
½ teaspoon garlic powder
⅔ cup sour cream
2 teaspoons all-purpose flour
2 tablespoons chopped flat-leaf parsley

Nutrition Info

379.9 calories
carbohydrate: 7.9 g
cholesterol: 122.2 mg
fat: 21.5 g
fiber: 1.3 g
protein: 34.6 g
saturatedFat: 9.4 g
servingSize: -
sodium: 431.9 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove skin from rotisserie chicken and pick off meat in large chunks. Sprinkle with paprika and set aside.

  2. Heat butter and oil in a large skillet over medium heat. Cook and stir onion and garlic until softened, 3 to 5 minutes. Pour in white wine and scrape any browned bits off the bottom of the skillet. Add chicken, broth, onion powder, and garlic powder. Simmer until flavors combine, 5 to 10 minutes.

  3. Mix sour cream and flour together in a small bowl. Fold into the skillet. Simmer until sauce thickens, about 5 minutes. Fold in parsley before serving.

Recipe Yield

4 servings

Recipe Note

Okay so this is a 30-minute-meal that your family will never know was made with a rotisserie chicken! Adjust the amount of paprika and sour cream to your taste. Serve over noodles.

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