Tuesday, October 26, 2010

Chicken Paprikash


This is another recipe from my childhood.

My mother always made it with whole chicken pieces, but I prefer to use chopped breast, as it’s quicker and easier (and is a little more kid-friendly).

It really is one of those lickety-split dishes that are simple but have a high comfort-food level.

Chicken Paprikash

1.5 lbs chicken breast
12 oz. Sour Cream
3-4 TB Hungarian Paprika
1 medium yellow onion
Salt & pepper
3TB Extra Virgin Olive Oil
3TB salted butter
1 cup chicken broth
Splash of Chardonnay
Wide Egg noodles

Melt butter with olive oil in a large skillet. Chop raw chicken into pieces and sautee until browned. Remove to plate. Slice onion (make pieces long and noodle-like). Sautee in butter and oil until soft. Add chicken back and de-glaze pan with the Chardonnay. Add paprika and salt and pepper. Stir well until coated with paprika. Add chicken broth and sour cream and mix well. Simmer while you prepare the egg noodles.
Drain noodles. Mix sauce and noodles in warmed serving bowl.

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