The first
time I had Chicken Paprikash was in a German restaurant in Kenosha, Wisconsin. I was on a business trip, so my husband wasn’t
with me, but when I returned home, I quickly found the recipe and made the
delicious dish for him. He wasn’t crazy
about it, so through the years when I was hungry for Chicken Paprikash, I made
something that tasted like it … but wasn’t quite as heavily spiced with
paprika! That dish was ok with Joe, and
it became a good dinner party entrée as well!
Instead
of using an entire chicken with pieces still on the bone, I thinly slice
boneless skinless chicken breasts. For
the most part, the other ingredients are the same, but the time it takes to
prepare this is less than 30 minutes … mush less than the real recipe! The heavy paprika flavor comes with cooking
the chicken pieces a long time, so while you lose that intense flavor in my
made over dish … you can make up for it by heavily rubbing spices into the chicken
slices.
Ingredients:
2
pounds boneless skinless chicken breasts
½ stick
of butter, divided
Canola
oil, a little flour, salt and pepper
2
teaspoons garlic powder
2
Tablespoons sweet paprika
1
sweet onion cut into pieces
2
Tablespoons tomato paste
1
cups chicken broth
½ cup
sour cream
Slice
the chicken breasts into ¼ inch thick slices.
Combine the garlic powder, 1 Tablespoon of the paprika, salt and pepper. Rub it into the slices of meat. Let the meat stand for a few minutes, then
dust each slice with flour. Melt half of
the butter with canola oil in a heavy skillet.
Pan fry the pieces of chicken.
When the chicken is done, remove it from the oil. Add the onions to the skillet and sauté them
until they begin to get soft.
Add
the chicken broth, tomato paste and remaining paprika to the skillet and stir
it until it begins to bubble. Add the
chicken back to the sauce in the skillet.
The flour used on the chicken should thicken the sauce, but if it doesn’t
… just make a slurry with cornstarch and water to thicken it. The last thing you do is add the
remaining butter and a half cup sour
cream. Stir everything to blend well. You might have to move the chicken pieces to
one side of the skillet, while you whisk the sour cream in.
To
serve, sprinkle the sauce with additional paprika and additional pepper for a
more intense flavor. Serve it with
spaetzle or packaged egg noodles. Add a
nice green vegetable to the side and you have an incredible meal! If you like the sauce, use some crusty bread
to soak it up! This tastes just like the
real thing, but is easier and quicker to make! If you are interested in another Tastes Just Like recipe, click the menu tab! Enjoy!
