Sunday, September 18, 2011

Chicken Paprikas

I came home from Budapest with a wide selection of Hungarian paprika that I was eager to put to good use. I also arrived back with an aversion to grocery shopping and a case of jet lag that made me hesitant to cook. Fortunately for me, I found this recipe and it did not require a trip to the store. It came together quickly and easily and had a nice flavour. I served over rice. I cut the broth in half and subbed 1 tsp hot paprika for 1 tsp sweet paprika and was happy with the result.

One year ago: Gratineed Cauliflower with Butter and Parmesan Cheese

Chicken Paprikas (adapted from epicurious, originally Bon Appetit)

2 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
3 teaspoons Hungarian sweet paprika, divided
1 teaspoon Hungarian hot paprika
1 1/2 tablespoons butter
1/2 cup chopped onion
1 large plum tomato, seeded, chopped
1/2 cup chicken broth
1/4 cup regular or reduced-fat sour cream

1. Season chicken with 1 teaspoon sweet paprika, salt and pepper.
2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
3. Add chicken and sauté until just cooked through, about 3 minutes.
4. Using slotted spoon, transfer chicken to plate.
5. Add remaining 1/2 tablespoon butter to same skillet. Add onion and sauté until beginning to soften, about 3 minutes.
6. Add remaining 3 teaspoons paprika; stir 10 seconds.
7. Add tomato and stir until beginning to soften, about 1 minute.
8. Add broth.
9. Increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.
10. Mix in chicken and any collected juices. Reduce heat to low.
11. Add sour cream and stir just until heated through (do not boil). Season to taste with salt and pepper and serve.

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