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Recipe: Chicken Paprikash

This wonderful Hungarian dish probably has hundreds of different recipes around…. all slightly different but most agree on the chicken, the onions, the paprika and the sour cream. This recipe for Chicken Paprikash is mine…. tweaked over the years.


My biggest tweak is that I use boneless skinless chicken breasts or chicken tenders, which work particularly well… just about every other recipe uses chicken parts…. we happen to like chicken breasts and I did want to cut the fat down a bit….

I use regular sour cream though…. I can’t give that up.

When adding the sour cream/flour mixture.. add a little at a time, whisking between additions.  I usually mix about half in.. then add some of the hot mixture to the sour cream/floor mixture.. whisking briskly until it's smooth then adding it into the pan... again whisking briskly until it's smooth.

The most important part of the success of this recipe is the paprika… you have to use Hungarian Sweet Paprika…. you can find it in the spice section of most grocery stores.

Some people use wine in the recipe…. I didn’t… if you want to use wine, replace ½ cup of the chicken broth with wine.  A Sauvignon blanc would work well.

A little extra dollop of sour cream when serving this never hurt either.

I hope you try this super easy and delicious meal.


Recipe: Chicken Paprikash

All you need:

Olive oil
4 boneless skinless chicken breasts
1 large onion, sliced very thin
2 tablespoons Hungarian Sweet Paprika
1 cup chicken broth
½ cup sour cream
2 tablespoons flour
Salt to taste
Pepper to taste

All you need to do:

Preheat the oven to 200 degrees F.

In a large skillet, coat the bottom with olive oil and heat the skillet over medium high heat.

Season the chicken breasts with salt and pepper.

Sear the chicken breasts on both sides in the skillet.

Add the onions and cook them until they’re translucent…. don’t let them brown. If they start to brown, turn down the heat.

When the onions are translucent, remove the skillet from the heat.

Add the paprika over the onions…. mix well.

Return the skillet to the heat and add the chicken broth.

Simmer until the chicken is fully cooked (about 20 minutes).

Remove the chicken to an oven proof dish and cover with foil. Place in the oven to keep warm.

In a small bowl, combine the sour cream and the flour.

Add the sour cream mixture to the skillet and using a whisk, stir the sauce until it is smooth and thickened.

Add salt and pepper to your taste.

Pour the sauce over the chicken and serve with noodles.


Kat October 7, 2009 at 1:55 PM  

Well, that sounds easy enough. My mom make Paprikash that is great, but it takes too long. And she used thighs, which is not my favorite, because of the fat. I like your recipe and I am going to give it a try it because I love Paprikash and chkn breasts. I too, do not skimp on the sour cream. Good recipe!

A Year on the Grill October 7, 2009 at 5:09 PM  

as always, i want to make everything you photograph...

Looks great

sherri October 7, 2009 at 6:24 PM  

I would love to try this.

Linda October 7, 2009 at 11:33 PM  

Kat... you and I are on the same wavelength!

Grill... you always say the nicest things... thanks!

Sherri.... definitely try this... it's very easy

girlichef October 8, 2009 at 7:40 AM  

Yum!! I haven't had it in years, but I love chicken paprikash...bet it's perfect w/ the breasts :D


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