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1
Cut chicken into bite-sized pieces and put into a large zipper-bag.
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2
Add 2 tablespoons paprika and all the salt and pepper to the bag.
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3
Shake until all pieces are coated.
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4
Melt 1 tablespoon butter in a pan over medium heat.
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5
Add chicken and cook until fully done, 6-8 minutes.
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6
(I don't use a nonstick pan for this recipe, as I like to sear the chicken well and form nice brown bits for the sauce.)
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7
If the chicken browns too quickly, turn the heat down.
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8
Remove chicken to a warm plate.
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9
Melt the other tablespoon butter in the pan, and add onion.
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10
Work a spoon or spatula around to get all the brown bits up.
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11
Saute until onion is translucent.
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12
Add tomato, chicken broth, and 1 tablespoon paprika.
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13
Bring to a low boil, stirring well to form the sauce (2 minutes).
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14
Return chicken and accumulated juices to pan, reduce to simmer.
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15
At this point, you can add 1/4 cup of sour cream to make a smoother, creamier sauce - it's tasty either way IMHO!
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16
Spoon over noodles or rice, and garnish with fresh snipped dill.
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17
**note: I would recommend using Hungarian sweet paprika (Penzey's Spices carry a nice one) Smoked or half-sharp will be too strong for this dish.
