Creamy Chicken Paprika

Creamy Chicken Paprika

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About this recipe: Chicken breasts cooked in the pressure cooker. Sour cream is added to the tomato-paprika sauce at the end for a creamy tasty sauce to pour over the breasts before serving.

Holly Ottum

Serves: 4 

  • 4 chicken breast halves (with skin and bone)
  • 1 medium onion, diced
  • 2 tablespoons plain flour
  • 1 cup (250ml) chicken stock
  • 1 tablespoon tomato paste
  • 1 clove garlic, finely chopped
  • 1 tablespoon of paprika
  • 1/2 teaspoon of salt
  • 1/2 teaspoon dried thyme
  • a dash of Tabasco (or to taste)
  • 1 cup (250ml) sour cream

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Put the chicken in the pressure cooker; sprinkle the onion on top. In a small bowl, combine flour and stock until smooth. Whisk in the tomato paste, garlic, paprika, salt, thyme and Tabasco. Pour over the chicken.
  2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to low pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)
  3. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. Stir sour cream into cooking juices; serve over chicken.

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