Chicken Paprikash

This is a dish that I grew up with; it was always a favorite when my mom made it for dinner. My mom called it Hungarian Chicken but I have learned that it's traditionally called Chicken Paprikash or Chicken Paprikas (which is an old Hungarian dish made with Hungarian Paprika). It's simple, with only a few ingredients but it is one of the most tender, creamy, & comforting meals that I've ever had. My husband always asks me to cook extra to ensure he'll have left overs! I really wish I was a better photographer, the pictures really don't do it justice!!Ingredients:

3-4 boneless, skinless, Chicken Breasts, cut in half diagonally
1/2 cup of All Purpose Flour
1/4 cup of Extra Virgin Olive Oil
2 medium sized Onions, cut in half & then sliced
2 cups Chicken Broth
3/4 cup Sour Cream
2-3 tsp Paprika
Salt & Pepper
fresh chopped Parsley, for garnish

Directions:
Cut your chicken breast in half, making as equal parts as you can (see picture). Pour the flour into a gallon size Ziploc bag. Add the chicken & toss to coat well.










In a dutch oven or chef's pan, heat the olive oil to medium/ hight heat. Cook the chicken, turning, about 6 minutes or until browned on all sides. (It does not need to be fully cooked through.)

(I only cooked 2 chicken breasts, because it was just the 3 of us eating, but I still made all the sauce. It's that good!)

Season with salt & pepper then generously with the paprika on both sides.

Remove the chicken & set aside. Add the sliced onions to the pan & saute just until they become tender.

Add the chicken back to the pot, on top of the onion.

Pour the chicken broth into the pan. Cover & simmer on medium/low for about 40 minutes, until the chicken is tender.

Remove the chicken & cover with tin foil to keep warm. Bring the the pot up to a boil & cook for about 3 minutes or so. Reduce heat to low. Temper the sour cream by adding a little of the hot sauce to it & mixing well. Then add it all into the pot. Stir well & check seasonings. Add salt & pepper if needed. Return the chicken to the pot & let coat with the sauce, being careful not to break up the chicken. Let the sauce sit for a few minutes to thicken & let the flavors marry before serving. Sprinkle the chopped parsley to garnish.

I like to serve this with warm, buttered egg noodles but I grew up having it over white rice. I have also made it with mashed potatoes...anything that I can pour more of the delicious sauce over!!