Description
Hungarian Paprikash brings a burst of flavor with its creamy paprika sauce and tender chicken. This comforting dish is perfect for a quick dinner or a healthy meal that warms the soul.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 3/4 cup full fat sour cream room temperature
- 1 tablespoon flour
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon paprika
- 1 teaspoon worcestershire sauce
- 1 cup chicken broth
- chopped fresh parsley optional, to taste
Instructions
- Cut the chicken breasts in half lengthwise to make four thinner cutlets, and season with salt, pepper, and garlic powder.
- In a skillet over medium-high heat, combine olive oil and one tablespoon of butter, then add the chicken. Cook for 4-5 minutes on each side until golden, then transfer the chicken to a plate.
- In a medium bowl, mix the flour into the sour cream until smooth and set aside.
- Lower the heat to medium, add the remaining butter and onions to the skillet, and sauté until softened and lightly browned, approximately 5-7 minutes.
- Add minced garlic to the skillet and cook for about 1 minute.
- In the skillet, mix in paprika, Worcestershire sauce, and chicken broth, then stir in the sour cream mixture and bring it to a simmer.
- Once simmering, add the chicken back into the pan and cook for 5-7 minutes, ensuring the chicken is cooked through (165F) and the sauce thickens, without letting it bubble too much. Adjust salt and pepper to taste, and garnish with parsley if desired.
Notes
For a richer flavor, let the dish sit for a few minutes before serving to enhance the taste.
Pair with rice or noodles to soak up the sauce.
Feel free to add additional vegetables, such as bell peppers or mushrooms, for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg