Friday, September 25, 2015

Chicken Paprikash

Quick dinner today and it's one of my husband's favorites. Traditional paprikash is done slowly with chicken on the bone, no time for that today. I buy the good Hungarian paprika in the red can, the hot isn't too spicy and has a very subtle smoky flavor for this dish. 

Chicken Paprikash
2 boneless chicken breasts
1 cup chicken stock
1/4cup flour
2 tbsp. butter
salt, pepper, hot paprika
2 cloves crushed garlic
1 large onion sliced
8 oz. sour cream
fresh parsley chopped

Cut chicken into bite size pieces and set aside. Sauté onion and garlic in butter until they are slightly brown and wilted. Remove from pan and brown the chicken pieces, season with salt and pepper, you may need to add a little oil or butter. 

Add the onions back in and season with a few tbsp of paprika, add flour and cook a minute. Stir in broth until the liquid thickens. 

Toss in fresh parsley and start stirring in sour cream until you have the consistency you like. 

Cook until sauce thickens again. I served this with egg noodles and roasted broccoli today but rice or any green veggie is just as good. 

30 minutes of uninterrupted time and this baby stocking cap will be done, so I'm figuring 4 days will do it!

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