Hungarian Chicken Paprika

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Flour Medium Brush Stroke Paprika Medium Brush Stroke Chicken breasts Medium Brush Stroke Cayenne pepper Medium Brush Stroke Chicken broth Medium Brush Stroke Onions Medium Brush Stroke Butter Medium Brush Stroke Butter Medium Brush Stroke Bell peppers Sour cream Salt and pepper Get Ingredients

How to make

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Cut the chicken breast into cubes and dice the bell peppers and onion.

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Whisk the flour, 2 tablespoons paprika, salt, and freshly ground black pepper in a bowl.

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Dredge the chicken pieces in the flour mixture and set them aside.

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Whisk the flour, 2 tablespoons paprika, salt, and freshly ground black pepper in a bowl.

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Add the onions, bell peppers, 1 tablespoon paprika, and cayenne pepper to the pan, and cook for about 5 - 7 minutes until softened - scraping up any pieces stuck to the bottom of the pan.

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Return the chicken to the pot and add chicken stock to cover it. Bring to a boil, then reduce heat, cover and simmer for about 20 - 25 minutes until chicken is cooked through.

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Remove the skillet from heat, use a slotted spoon to take the chicken out of the pan, then gently stir in the sour cream. Return the chicken to the pan and coat well with the sauce.

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Serve over rice, noodles, or with potatoes.

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Cooking Tips

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www.comfortablefood.com

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Hungarian Chicken Paprika

www.comfortablefood.com