Hungarian food is rich in tradition and paprika! Creamy, red and spicy food that fills the need for a hungry family. Hungarian chicken makes a rich sauce that compliments pasta and vegetables. This meal just asks for time to linger at the table and share the highlights of everyone's day. The aroma whets the appetite before the table is set! Try this on a cold night served with noodles tossed with butter and crisp croutons. Beautiful!
This recipe is revised from the one in the James Beard American Cookery
3 large skinned chicken breasts
1 c flour
1 T paprika
1 t kosher salt
1 t dried parsley
4 T olive oil
1 medium onion, sliced
1 c chicken broth, or 1 cup hot water and 1 chicken bouillon cube
1 c canned tomatoes
1 c sour cream
1/4 t nutmeg
Dredge chicken in a bowl or paper bag that has the flour, paprika, salt and parsley. Place butter and oil in a heavy pan, I use a dutch oven, to high heat. Brown chicken pieces on both sides. Transfer to a paper towel. Add the onions to the pan and brown these also. Add additional butter and oil if necessary. The flour from the chicken cause the pan to be dry. Return chicken pieces to the pan along with the broth, (or water and bouillon cube) add the tomatoes and additional paprika. Simmer, covered until the chicken is tender - about 20 minutes. If the broth is absorbed add more. Transfer chicken to a warm serving dish. Add the sour cream to the pan. Do not allow to come to a boil. Take pan off of the heat, stir up browned pieces on the bottom of the pan. Allow to heat 1 minutes. Pour over the chicken pieces.