Chicken Paprika


  • 1 1/2 lbs. boneless, skinless chicken breast halves
  • 2 tsp. vegetable oil
  • 1 package (10 oz.) mushrooms, sliced
  • 4 ounces shiitake mushrooms, stems removed and chopped
  • 1/3 cup chopped shallots or onions
  • 1 1/2 tsp. paprika
  • 1 1/2 cups Ragu® Sauce
  • 1/3 cup chicken broth
  • 1/4 cup light sour cream
  • 8 ounces cholesterol free egg noodles, cooked and drained


  1. Season chicken, if desired, with salt and black pepper.
  2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
  3. Heat remaining 1 teaspoon oil in same skillet over medium heat and cook mushrooms with shallots 8 minutes or until mushrooms are golden. Sprinkle with paprika and cook, stirring constantly, 30 seconds. Stir in Sauce and broth. Return chicken to skillet and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove from heat; stir in sour cream. Serve with hot noodles.

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