Hungarian Chicken Paprikash

By rbillow • September 30, 2009 • 0 Comments

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Author Notes: I found this recipe in my mom's recipe box. Her family is part Hungarian, so I assume this is a family recipe. The recipe calls for beef (boneless beef round, 3/4-inch thick) but I prefer it with chicken. - rbillow

Serves 4

1 1/2 pound Chicken
1/2 pound Fresh mushrooms
1 1/2 cup Chopped Onion
1 clove Garlic, minced
1 teaspoon Salt
1/4 teaspoon Ground Pepper
4 tablespoons Butter
4 1/2 teaspoons Paprika
1 Chicken Bouillon Cube
1 cup Half and Half
2 tablespoons Flour
1 cup Sour Cream
1/2 pound Hot buttered noodles

Cut the chicken into slices or bite-sized chunks. Season with salt and pepper and set aside.
Melt 2 T butter in a 10-inch skillet over medium heat, about 2 minutes.
Add mushrooms, onion, and garlic. Cook 8 minutes, or until tender.
Remove mushroom mixture from skillet.
Melt remaining 2 T butter in same skillet, about 1 minute.
Add chicken and cook until lightly browned, about 10 minutes.
Stir in mushroom mixture, paprika, bouillon cube, and 1 c water.
Cook over high heat until mixture boils, about 3 minutes.
Reduce heat to low. Cover and simmer 15-20 minutes, or until chicken is tender.
Combine half-and-half and flour in a jar. Cover and shake until blended.
Stir into chicken mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 3 minutes.
Reduce heat to low. Stir some of the hot mixture into sour cream.
Stir sour cream mixture back into remaining hot mixture.
Cook 2 minutes, or until hot (do not boil).
Serve over noodles.