Description
This Hungarian Paprikash features succulent chicken in a rich, creamy sauce made with paprika and sour cream. Ideal for a comforting, quick dinner that delights the taste buds.
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 create thinner cutlets. Season with salt, pepper, and garlic powder.
- In a skillet, heat olive oil and one tablespoon of butter over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden, then transfer to a plate.
- In a medium bowl, mix the flour into the room temperature sour cream until smooth. Set aside.
- Reduce heat to medium, add remaining butter and onions to the skillet, sauté for 5-7 minutes until softened and lightly browned.
- Add minced garlic to the skillet and cook for about 1 minute.
- Stir in paprika, Worcestershire sauce, and chicken broth, then add the sour cream mixture. Mix until well combined and bring to a simmer.
- Return chicken to the skillet and cook for 5-7 minutes until cooked through and the sauce thickens. Adjust seasoning with salt and pepper as needed, and garnish with parsley.
Notes
For a richer flavor, let the dish simmer longer on low heat.
Pair with egg noodles or rice for a complete meal.
Use fresh parsley for garnish to enhance presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg