Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings
You will surely love this Hungarian Chicken Paprikash! Serve it over egg noodles, and don’t forget to spoon the delicious over! It is the best thing about this dish! In less than an hour, you can have the most satisfying dish tonight. Enjoy!
Ingredients:
2.5 lbs. chicken breasts and thighs
3 tbsp Hungarian sweet paprika
1 tsp salt
1 ½ c chicken broth
1 c sour cream
1 (12-ounces) package No Yolks Broad noodles
1 medium onion
4 tbsp unsalted butter
½ tsp freshly ground black pepper
3 tbsp flour, divided
Directions:
Slice the onion into small cuts.
Cut the chicken thighs and breasts into small pieces.
Place a large skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the onion slices, then saute for a few minutes until soft.
Add the chicken pieces and 2 tbsp of flour. Toss the chicken until well coated. Sear each side for a few minutes until brown.
Season the chicken with salt, pepper, and sweet paprika. Stir until well blended.
Pour in the broth slowly, then scrape the bottom of the skillet to get the browned bits. Stir again until well blended.
Reduce the heat to low. Cover the skillet with a lid, then simmer the mixture for about 25 minutes.
Refer to the directions provided on the package of the No Yolk noodles on how to cook them. Drain.
Transfer the chicken onto a clean plate. Add 1 tbsp of flour into the skillet with the sauce, then whisk until well blended and thick.
Remove the skillet from the heat, then add sour cream and stir until well blended.
Put the chicken back into the skillet, then toss until well coated with the delicious sauce. Taste and add salt if needed.
Serve over the cooked egg noodles. Enjoy!
Nutrition Facts:
Amount Per Serving: CALORIES: 595 | TOTAL FAT: 23.5g | SATURATED FAT: 13.3g | CHOLESTEROL: 163.8mg | SODIUM: 1019.9mg | CARBOHYDRATES: 49.2g | FIBER: 3.5g | SUGAR: 7.3g | PROTEIN: 44.2g