Chicken Paprikash

    Chicken Paprikash

    (382)
    132saves
    40min


    365 people made this

    About this recipe: Chicken is pan fried in butter and paprika and served with sautéed mushrooms and onions. Delicious Hungarian comfort food.

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 1 teaspoon paprika
    • salt and freshly ground black pepper to taste
    • 50g (2 oz) butter
    • 1 onion, sliced into thin rings
    • 500g (1 1/4 lb) fresh mushrooms, sliced

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Pound chicken breasts to 1cm (1/4 in) thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt and pepper.
    2. In a large frying pan, melt the butter over low heat. Add the chicken breast, cover and cook over medium heat for 10 minutes. Turn chicken breasts over and layer the thinly sliced onions and mushrooms on top of the chicken. Cover and cook for 10 minutes.
    3. Remove lid and mix onions and mushrooms into the butter pan sauce, reduce heat to low and cook uncovered for 5 minutes.

    Tip:

    For a true Hungarian touch, serve with soured cream.

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    Reviews & ratings
    Average global rating:
    (382)

    Reviews in English (384)

    3

    I was expecting the sauce to be creamy like the picture, but it was very thin and I had to thicken it with cornflour. Did not taste much like paprika, either, although I followed the ingredients list to the letter.  -  05 Jul 2011

    2

    Absolutely delicious! I wondered where the sauce was before I put the lid on and then it had magically appeared when the lid was removed! I'll definitely be adding this to my regular cooking, it's full of flavour but quick and easy to make. Yum!  -  18 Feb 2010

    by
    1

    Used different ingredients. This recipe was SOoooo good. I went heavy on the spices since I was afraid it might be bland. Also, I was a little scared by how the "sauce" looked.... SO, I added about 125ml. cream to the sauce, and it was a beautiful thing.  -  18 Jul 2008

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