recipe of the week recipe of the week

RECIPE OF THE WEEK
Chicken Paprikash
A Kristan Family Favorite
2 sticks butter
1 large onion, peeled & chopped
2-3 Tbsp. Sweet Hungarian paprika (or sweet / spicy)
8 boneless/skinless chicken breasts (OR equal
amount of boneless chicken tenders)
Salt/pepper to taste
1 to 2 pints sour cream (do NOT use nonfat!)
In a large Dutch oven or stove-top pot, melt the butter
over low/medium heat; add sliced onions & paprika.
Saute onions, stirring occasionally to prevent burning.
When onions are medium/soft, add the chicken
breasts a few at a time & sauté on both sides till the
pink color is gone. When all pieces are sautéed, add
chicken broth just to cover. Add salt, if desired.
Bring to a boil, then turn down the heat & simmer till
the chicken is done (usually no more than 25-30
minutes). Test with a fork & if meat is tender &
separates easily, it’s done.
Remove the chicken pieces with a slotted spoon to a platter
or bowl and set aside.
To the hot paprikàs sauce, gradually whisk in the sour cream
to create a creamy, golden-tinted sauce. The consistency
should be that like gravy; not too thick or too thin. Do not let
the mixture come to a boil.. it will curdle!
Return the chicken to the pot; keep warm but never boiling.
Serve over noodles or with mashed potatoes. We Hungarians use a crusty bread to mop up the sauce.
Serve with: Apatsagi Tricollis ($11.99) from Hungary - a
delightful fruity wine made from Riesling and Tramani!
RECIPE OF THE WEEK
Chicken Paprikash
A Kristan Family Favorite
2 sticks butter
1 large onion, peeled & chopped
2-3 Tbsp. Sweet Hungarian paprika (or sweet / spicy)
8 boneless/skinless chicken breasts (OR equal
amount of boneless chicken tenders)
Salt/pepper to taste
1 to 2 pints sour cream (do NOT use nonfat!)
In a large Dutch oven or stove-top pot, melt the butter
over low/medium heat; add sliced onions & paprika.
Saute onions, stirring occasionally to prevent burning.
When onions are medium/soft, add the chicken
breasts a few at a time & sauté on both sides till the
pink color is gone. When all pieces are sautéed, add
chicken broth just to cover. Add salt, if desired.
Bring to a boil, then turn down the heat & simmer till
the chicken is done (usually no more than 25-30
minutes). Test with a fork & if meat is tender &
separates easily, it’s done.
Remove the chicken pieces with a slotted spoon to a platter
or bowl and set aside.
To the hot paprikàs sauce, gradually whisk in the sour cream
to create a creamy, golden-tinted sauce. The consistency
should be that like gravy; not too thick or too thin. Do not let
the mixture come to a boil.. it will curdle!
Return the chicken to the pot; keep warm but never boiling.
Serve over noodles or with mashed potatoes. We Hungarians use a crusty bread to mop up the sauce.
Serve with: Apatsagi Tricollis ($11.99) from Hungary - a
delightful fruity wine made from Riesling and Tramani!