The Chef: Liz Nagy
The Dish: Chicken Paprikash

3-4 Chicken breasts, boneless
1 large onion
2 Tbs. butter
1 Tsp. smoked paprika (or to taste)
1/2 cup water
2 Tbs. flour
8 oz. sour cream
Salt and pepper to taste

Method of Preparation:
– Start by cutting up a chicken breast. Add butter or margarine to a pan and let it melt…. then add sliced onion.  Sauté until they become translucent. Then add the chicken and cook for several minutes.

– Add smoked paprika and mix it in. Add water- cover the pan and let it simmer for several minutes.

– To make the sauce thicker- sprinkle all-purpose flour into the pan.  Stir well and add kosher salt… and pepper to taste.

– When the chicken is almost done…add sour cream. Stir well and it’s ready!

To Plate:
– Liz likes to serve a green salad with the main course….and she tops the chicken with a little extra paprika in true Hungarian fashion.

Serving suggestion: Malbec red wine

Serves: 4

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