This is a family recipe from contributor Steve Lamberty, whose roots are in Schandorf in southern Burgenland. While there are similiarities to the recipes in BB newsletter 125, an important difference in this one is that the sour cream is added after all of the cooking is done, which helps safeguard against it curdling. The other thing that may be appealing is that this recipe uses boneless, skinless chicken, which makes for much easier eating!

CHICKEN PAPRIKASH
(from Steve Lamberty)

Ingredients:
  • 1/4 cup butter
  • 1 lb. boneless, skinless chicken thighs
  • 1 lb. boneless, skinless chicken breasts
  • 1 onion, chopped or 1 tsp. onion powder
  • 1 1/2 cup chicken broth
  • 3 Tbsp. Hungarian sweet paprika
  • 1 tsp. black pepper
  • 2 Tbsp. flour
  • 1 cup sour cream
Preparation:
  1. Measure out 1 cup of sour cream and put to the side until later.
  2. Prepare chicken broth, unless using a can or carton
  3. Chop an onion into medium-sized pieces
  4. Cut chicken into small pieces (2 in.)and dredge in flour.
Cooking:
  1. Melt the butter in a skillet. Add chicken, onion/onion powder, pepper and paprika. Cook until lightly brown.
  2. Add chicken broth, simmer. Cook until chicken is done.
  3. When done, cool chicken mixture slightly, then add the sour cream. Stir until well blended.
Serving suggestion:
Serve over egg noodles or Spätzle.