Hungarian Chicken Paprikash

1. 1

   Cut the chicken into slices or bite-sized chunks. Season with salt and pepper and set aside.

2. 2

   Melt 2 T butter in a 10-inch skillet over medium heat, about 2 minutes.

3. 3

   Add mushrooms, onion, and garlic. Cook 8 minutes, or until tender.

4. 4

   Remove mushroom mixture from skillet.

5. 5

   Melt remaining 2 T butter in same skillet, about 1 minute.

6. 6

   Add chicken and cook until lightly browned, about 10 minutes.

7. 7

   Stir in mushroom mixture, paprika, bouillon cube, and 1 c water.

8. 8

   Cook over high heat until mixture boils, about 3 minutes.

9. 9

   Reduce heat to low. Cover and simmer 15-20 minutes, or until chicken is tender.

10. 10

    Combine half-and-half and flour in a jar. Cover and shake until blended.

11. 11

    Stir into chicken mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 3 minutes.

12. 12

    Reduce heat to low. Stir some of the hot mixture into sour cream.

13. 13

    Stir sour cream mixture back into remaining hot mixture.

14. 14

    Cook 2 minutes, or until hot (do not boil).

15. 15

    Serve over noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.