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… just about every other recipe uses chicken parts…. we happen to like chicken breasts and I did want to cut the fat done a bit…. I use regular sour cream though…. can’t give that up.
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.
Recipe: Chicken Paprikash
All you need:
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.
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