Chicken Paprikash (Print Version)
# Ingredients:
01 -
1 1/2 lbs chicken breasts or thighs, cut in pieces.
02 -
3 tablespoons all-purpose flour, divided.
03 -
2 tablespoons Hungarian sweet paprika.
04 -
4 tablespoons unsalted butter, divided.
05 -
1 medium yellow onion, chopped.
06 -
2 cloves garlic, minced.
07 -
2 cups low-sodium chicken broth.
08 -
Salt and pepper to taste.
09 -
3/4 cup full-fat sour cream.
10 -
1 tablespoon fresh parsley.
# Instructions:
01 -
Toss chicken pieces with 1.5 tablespoons flour and 1 tablespoon paprika.
02 -
Brown chicken in 2 tablespoons butter until cooked through. Remove to plate.
03 -
Cook onions in remaining butter until soft, add garlic briefly.
04 -
Add remaining flour and paprika, cook 2 minutes. Whisk in broth until thickened.
05 -
On lowest heat, stir in sour cream. Return chicken to pan, garnish with parsley.
# Notes:
01 -
Don't freeze due to sour cream.
02 -
Keeps 3 days refrigerated.
03 -
Serve over noodles or dumplings.