My reason for making it is a fairly simple one. It all started with a book. I can’t recall the book right now, I read it in my teens, but one of the characters had a Chicken Paprikash recipe that she dragged out from time to time. (I suspect it was Scruples 2, but I can’t say for certain.)
It sounded interesting. (I remember loving the thought of adding sour cream to it.)
This was yummy, easy and very tasty.
The below recipe has been adapted from Simple Recipes. The original recipe serves 4-6 people. I cut it down to serve 2. I ended up serving it with some leftover mashed potatoes.
About 300 g. chicken breast. (About two pieces)
60 g margarine/butter
About 300 g onions
About 60 g leek
2 tbsp sweet paprika spice
1 1/2 tsp hot paprika
2.3 dl chicken broth
1.5 dl sour cream
1. Salt the chicken breasts lightly on both sides. Let them rest.
2. Heat a sauté pan over medium heat, melting the butter until it heats up.
3. Add the chicken breasts, and let them cook on one side until well browned. Turn over, and let cook 2-3 minutes on the other side.
4. While the chicken is cooking, slice the onions and leeks.
5. Take the chicken out of the pan, set them aside. Add the sliced onions and leeks to the pan. Cook until soft and light brown. Stir occasionally.
6. Stir the paprika and a bit of black pepper into the onions.
7. Add the chicken broth, and put the chicken breasts on top of the onions/leeks.
8. Cover, and let it simmer on a low temperature for 20-25 minutes. (This combined with the browning of the chicken earlier should ensure that it is cooked.)
9. When the chicken is cooked, take the pan from the stovetop. Take the chicken out of the pan, and let the sauce cool for a bit.
10. Stir in the sour cream, and add salt if it is needed.
11. Add the chicken again, coat it with the sauce, and warm up if needed.
From Simply Recipes