Recipe review and cost breakdown

Chicken Paprikash

1 pound shredded chicken  (I used leftover chicken (about 1/3 5lb bird) from roast chicken earlier in week  1.66)

1/4 teaspoon kosher salt (pantry)

1/4 teaspoon freshly ground pepper (pantry)

1 tablespoon canola oil (pantry)

2 large green bell peppers, thinly sliced (4/1$ at Farmers Market – .50)

1 large onion, halved and thinly sliced (.37)

2 teaspoons hot or sweet paprika (pantry)

1/2 cup dry white wine (1.00)

1 1/2 cups canned crushed tomatoes (1.39)

1/2 cup reduced-sodium chicken broth (free, from roast chicken carcass and leftover veggie bits from my freezer bag of stock veggies)

1 tablespoon lemon juice (half a lemon, used other half earlier in the week .25)

1/4 cup reduced-fat sour cream (.38)

2 tablespoons chopped fresh parsley (.06)


Add bell peppers and onion to a sauté pan with oil and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Add shredded chicken to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, stirring occasionally (don’t stir vigorously, just kinda turn it over, like you were folding in egg whites, otherwise the chicken will shred to nothingness and you’ll lose the good texture of the chicken), until the sauce is reduced and the chicken is warmed through, several minutes. Remove from the heat; stir in sour cream. Sprinkle with parsley.


I served it over noodles (.75)


Total: 6.36 for 4 generous servings (about 1.5 cups per person).  Here, that makes more like two meals, and I’d half the recipe next time.

Post is linked to:   5$ Dinner Challenge at and Tempt my Tummy Tuesdays at Blessed with Grace.