Hungarian Chicken Paprikash
Source of Recipe
Sybil Manning"
List of Ingredients
1 chicken (4 lb.) cut into 8 pieces and skinned
3 Tbs. flour
1 Tbs. olive oil
1 Tbs. butter
1 medium onion, finely chopped
5 cloves garlic, minced
1 Tbs. sweet Hungarian paprika
1 1/4 cups chicken broth
2 Tbs. tomato paste
1 tsp. grated lemon zest
3/4 tsp. salt
2 Tbs. fresh lemon juice
1/3 cup sour cream
Recipe
Dredge the chicken in 2 Tbs. of the flour, shaking off excess. In a large nonstick skillet, heat the oil and butter over medium heat. Add the chicken and cook 4 minutes per side until golden brown. Remove with a slotted spoon. Add the onion and garlic to the pan and cook 5 minutes, stirring frequently until the onion is golden brown. Stir in the paprika and cook 1 minute. Add the broth, tomato paste, lemon zest, and salt to the pan and bring to a boil. Add the chicken, reduce to a simmer, cover and cook 20 minutes. Remove the chicken breast. Cover and continue cooking 10 minutes longer until the remaining pieces are cooked through. Transfer the chicken to a serving platter; stir the lemon juice into the used pan. In a small bowl, stir together the remaining Tbs. of flour and the sour cream. Stir the sour cream mixture into the pan and gently heat for 2 minutes until the sauce is thick and smooth. Spoon the sauce over the chicken and serve.
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