This recipe can be made in a flash and tastes great left over. The original recipe calls for the mixture to be eaten over potatoes, but it is also wonderful over rice or noodles. I have doubled the mushroom, onion, and garlic from the original and adjusted the sauce depending on what you are putting it on.
Chicken Paprikash
adapted from Cooking Light
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4 baking potatoes (or hot cooked noodles or 2 c. cooked rice)
1 lb. boneless skinless chicken cut into bite-sized pieces
2 tbl. flour
2 tsp. paprika
3/4 tsp salt
1/4 red pepper
1 tbl. butter
1 c. chopped onion
16 oz. presliced mushrooms
4 garlic cloves, minced
1/2 c. chicken broth (double this if eating over noodles or rice)
1/4 c. sour cream (whipping cream works in a pinch as well)
2 tbl. fresh chopped parsley (optional, nice to have if you already have a bunch lying around)
Cook potatoes, noodles, or rice to desired doneness and set aside.
Melt butter in a large skillet over medium-high heat.
While butter is melting, combine flour, paprika, salt, and red pepper in a gallon size ziploc bag. Shake the dry ingredients to combine well. Add the chicken to the flour mixture and shake until the chicken is well covered.
Add chicken mixture, onions, garlic, and mushrooms to skillet. Saute for 5 minutes. Add broth and bring to a boil. Cook 8-12 minutes or until chicken is done.
Remove from heat; stir in sour cream.
Serve over baked potatoes, rice, or noodles. If using, sprinkle parsley over the potatoes and chicken.
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