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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Speedy chicken paprika in a spicy tomato-based sauce. I originally got this recipe in a cooking class, and modified it a little to suit my taste. (You really need to use actual butter in this - the fake stuff won't cut it!) Ingredients:
2 boneless skinless chicken breasts |
1/2 onion, diced |
1/4-1/2 cup chicken broth |
0.5 (14 ounce) can diced tomatoes or 2 small roma tomatoes, seeded and diced |
3 tablespoons paprika |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons butter, divided use |
fresh dill (to garnish) |
Directions:
1. Cut chicken into bite-sized pieces and put into a large zipper-bag.
2. Add 2 tablespoons paprika and all the salt and pepper to the bag. Shake until all pieces are coated.
3. Melt 1 tablespoon butter in a pan over medium heat. Add chicken and cook until fully done, 6-8 minutes. (I don't use a nonstick pan for this recipe, as I like to sear the chicken well and form nice brown bits for the sauce.) If the chicken browns too quickly, turn the heat down.
4. Remove chicken to a warm plate.
5. Melt the other tablespoon butter in the pan, and add onion. Work a spoon or spatula around to get all the brown bits up. Saute until onion is translucent.
6. Add tomato, chicken broth, and 1 tablespoon paprika. Bring to a low boil, stirring well to form the sauce (2 minutes).
7. Return chicken and accumulated juices to pan, reduce to simmer. At this point, you can add 1/4 cup of sour cream to make a smoother, creamier sauce - it's tasty either way IMHO!
8. Spoon over noodles or rice, and garnish with fresh snipped dill.
9. **note: I would recommend using Hungarian sweet paprika (Penzey's Spices carry a nice one) Smoked or half-sharp will be too strong for this dish.
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