Posted on July 29, 2013 by Candace
Warning: This is addictive … and very easy! Do use the smoked paprika if possible … it adds a wonderful nuance to the traditional flavor of this dish. Enjoy!
1/4 cup butter
1 lb. boneless chicken breasts (about 2 halves, each cut in half crosswise to make four pieces)
1 1/2 cups water
1 tablespoon smoked paprika
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream
1 12-oz. pkg. egg noodles
1 Tbsp. butter
1 Tbsp. grapeseed oil or olive oil
In a large skillet over medium-high heat, melt 1/4 cup butter and add chicken; cook until lightly browned, turning once. Pour in 1 1/2 cups of water, and season with smoked paprika, salt, and pepper; cook about 8 to 10 minutes more, or until chicken is just cooked through. Remove chicken from skillet and keep warm.
Stir the flour into the sour cream; then slowly whisk it into the paprika mixture remaining in the skillet. Bring the mixture to a boil, whisking constantly, and cook just until thickened. Reduce heat to a very low simmer, return chicken to skillet and cook 2 minutes longer.
While chicken is cooking, cook noodles according to package directions for al dente. Toss with 1 Tbsp. butter and oil and set aside, covered.
To serve, divide noodles among four plates. Top each with one piece of chicken and pour sauce over.
Filed under: Main dishes, Poultry, Recipes | Tagged: Chicken, hungarian, noodles, paprika, paprikash | Leave a comment »