Chicken Paprika

This recipe combines my friend Deanna’s paprika chicken with a more traditional Hungarian chicken paprikash. It has become a new household favorite!

  • 1 lb boneless chicken breasts
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika (I prefer Trader Joe’s)
  • 1 tbsp Worcestershire sauce
  • 1/2 onion, diced
  • 2 tbsp flour
  • 1/2 cup chicken broth
  • 3 tbsp tomato paste (or, in a pinch, ketchup)
  • 2 tbsp sour cream
  • Salt, pepper, and garlic powder to taste

Melt butter in cast iron or other metal skillet and add olive oil, Worcestershire, and seasonings; stir until fully incorporated. Arrange chicken in pan and sear on medium-high until brown on all sides. Remove to plate; add onions to pan and cook until softened. Stir in flour, then chicken broth and tomato paste. When fully blended and heated, remove from heat and stir in sour cream. Place chicken back in pan and place in oven at 350 degrees while preparing sides (this dish goes well with noodles — spaetzel is traditional, but egg noodles will suffice; potatoes are also good. You can also remove the chicken from the pan, add a little more broth and stir the cooked noodles directly into the sauce.)

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