Wednesday, August 4, 2010

Chicken Paprika

Michelle H.

This is a traditional Hungarian meal. They make it with a whole chicken or chicken pieces like legs and thighs w/skin on. I use chicken breasts because they're much easier to work with. Because the breasts have less fat, the flavor is not quite as rich, but still good. Even though it cuts a few calories and grams of fat using the breasts, this recipe is (sadly) far from being low-fat and low-cal, but it sure is yummy!

1-1½ sticks butter
3 small-medium onions, chopped
3-4 tsp. paprika
4-6 chicken breasts
½ c. water
1-2 c. chicken broth
cornstarch or flour, dissolved in water (to thicken)
1 c. sour cream

Melt butter in skillet. Brown onions in butter until soft. Add paprika. Brown chicken in butter mixture, but do not cook all the way through. Place chicken in roasting pan. Put ½ c. water in skillet and then pour that mixture over the chicken. Cover the chicken with foil and bake at 325° for about 30-40 minutes or until done. With drippings from pan make the gravy by adding chicken broth and more paprika, if needed. When the drippings mixture has reached a boil add the cornstarch mixture. Continue to stir until it thickens. After thickened, remove from heat and stir in sour cream.


This makes a lot of noodles. I usually cut this down and make 1/3 a batch.

6 eggs
1 c. water
1 tsp. salt

Mix ingredients together with electric mixer, adding enough flour to make the batter a very sticky, gooey consistency. Then drop batter in small amounts into boiling water to make noodles. The noodles are cooked when they rise to the top of the boiling water.

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