Vista Point Properties

Chicken Paprikash

Being at home doesn’t have to mean the same thing every day. Step outside of your comfort zone and pull out an old cookbook or check out Pinterest. I have been doing both lately… I came across an awesome recipe in an old Better Homes and Gardens Cookbook. The Red and White Checkered one. It used to be my mom’s.  The recipe was called Chicken Paprikash and it came out amazing. We were introduced to real Hungarian Paprika by a friend of Bill and Trisha’s who would bring it back when they would go home to Hungary for a visit. Since then we have been trying to replicate that wonderful sweet Paprika, Our Daughter did bring us some from her travels, but we needed to find a consistent source. We have been purchasing from Amazon in 1-pound bags ever since.  

2 – 2 ½ pounds meaty chicken pieces (Breasts Thighs and Drumsticks) *note we used boneless skinless chicken breasts*

1- Tablespoon of Cooking Oil

Salt and Pepper

1- cup chopped onion (approx. 1 large)

3 to 4- teaspoons of Paprika

¾- cup chicken broth

¼- cup dry white wine or chicken broth *note I used Pinot Grigio

1- 8-ounce carton of sour cream

2-Tablespoons all-purpose flour

3-cups hot cooked egg noodles or rice *note I used the egg noodles

1.  Skin Chicken, Rinse chicken if desired and pat dry. In a 12-inch skillet cook chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Sprinkle with Salt and Pepper. Remove chicken from skillet and set aside.

2. Add onion and paprika to skillet, cook until onion is tender. Return chicken to skillet, turning pieces to coat with paprika mixture. Add broth and wine to skillet. Bring to boiling; reduce heat. Cover and simmer for 35 minutes or until chicken is tender and no longer pink. Transfer chicken to a serving platter and keep warm.

3. For sauce skim fat from pan juices. Measure 1 ½ cups of juices, adding water (or broth) if necessary. In a mixing bowl, stir together sour cream and flour; gradually stir into pan juices. Pour into skillet. Cook and Stir until thickened and bubbly. Spoon sauce over chicken and serve over noodles or rice.

We were very happy with this recipe, a lighter version of stroganoff without the mushrooms. I would 100% percent make this again. A few hacks we used to suit us; I used onion powder instead of chopped onion, boneless skinless breasts instead of assorted chicken pieces, I cook almost everything in cast iron, so that was the skillet we used. If you like white wine, make sure and get something you will drink, it’s a special treat to sip while preparing this dish.