Easy Sour Cream Paprika Chicken |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Not sure what to do with that chicken anymore? This is a great recipe that is both delicious and easy to prepare. This classic Hungarian dish is pure comfort, with lots of flavor, popular in the midwest and a winner! Read more ! Serve over noodles, rice or spaetzle. If you love chicken, great spices and sour cream, you must try. One of my favorite fall dishes. Enjoy! Ingredients:
4 skinless, boneless chicken breast halves |
splash of fresh lemon juice |
1 1/2 tablespoons vegetable oil |
1/2 cup white onion, chopped |
1/2 cup shallots, chopped |
1 tbs minced garlic |
1 1/2 tablespoons butter |
1 heaping tbs hungarian sweet paprika (must!) |
1/2 teaspoon salt |
1/2 tsp black pepper |
1 cup chicken stock |
1/4 cup white wine |
1 teaspoon all-purpose flour |
1 (8 ounce) container sour cream (use good stuff) |
fresh parsley, chopped |
egg noodles or white rice |
Directions:
1. You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
2. Using the same skillet, cook onion,shallots and garlic in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika pepper and salt. Pour chicken stock, lemon juice and wine into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
3. Serve over noodles or rice and garnish with fresh parsley
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