Chicken Paprikash

 

 

About paprika, since that is the main flavor of this dish. Make sure it is bright red, I know quality is talked about quite a lot, but I get mine in the huge containers at Sams club and still love the taste. I store it in the fridge though, once it starts to turn brown, chuck it.

 

Come see who else is joining Presto Pasta Nights this Friday at Souperior

 

 

4 Tbsp unsalted butter

1 onion, coarsely chopped

1/4 c. paprika

2 lb. boneless skinless chicken breast, sliced

Salt & Pepper

3 Tbsp flour

2 c. warm water

2 chicken bouillon cubes

3/4 c. sour cream

Hot buttered spatzle or pasta

Melt the butter in a large frying pan. add the onion and cook until the onion is translucent. Sprinkle with most of the paprika. Add the chicken strips. Sprinkle with salt, pepper and remaining paprika. Cook thoroughly on both sides. Cut one in half to check for doneness. Remove to a plate and keep warm. 

When the chicken is removed whisk in the flour. Cook over medium heat for 2 minutes. Slowly whisk in chicken broth (or water and bouillon cubes) Simmer until bubbly. Stir the sour cream until it is smooth then stir into the hot sauce. Whisk to combine. Simmer for 3 minutes more to incorporate the sour cream. Add the chicken back to the pan, stir, and then simmer 2 - 3 minutes again. 

Serve over spatzle or pasta