Chicken Paprikash (sort of)

Here’s my take on chicken paprikash…it might not be authentic, but it’s easy and pretty delicious!

IMG_1053Ingredients:
-One large can of diced tomatoes
-2 chicken breasts
-2-3 teaspoons of paprika (I used half smoked and half normal)
-3/4 cup sour cream
-2 tbsps of flour, plus flour for coating
-1 tbsp of butter
-Optional: crushed garlic and/or onions

 

Procedure:

  1. Cut the chicken breasts into strips
  2. Coat the chicken breasts in flour and season them to taste with salt and pepper
  3. Melt the butter in a pan (a wok is even better), with garlic and/or onions if desired
  4. Add the chicken and brown it on both sides to lock in the moisture– cooking time about 8-10 minutes
  5. Take the chicken out of the pan and put it aside
  6. Pour the tomatoes into the pan and add the paprika…let it simmer for a while on medium-low heat (5-20 minutes)
  7. Add the chicken back and allow it to cook longer (5-20 minutes)
  8. Combine the sour cream and flour in a bowl and mix it thoroughly– if possible/desired, pour off some liquid from the pan and mix it so it’s watery and well-mixed– then add it back to the pan
  9. Let it cook for a minute, then serve! Garnish with parsley or dill. (Serving it over spinach or rice might be yummy).
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This entry was posted in Fall, Main Courses, Medium, Spring, Winter and tagged . Bookmark the permalink.

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