Prep 15 mins
Cook 30 mins
Hungarian dish that my grandmother made. Good meal that just about everyone likes. Easy to make, although you will use alot of dishes. Spatzels make the meal!
- 8 slices bacon
- 1⁄4 cup chopped onion
- 2 lbs boneless skinless chicken breasts
- 5 cups flour (spatzels)
- 4 cups chicken stock or 4 cups chicken bouillon
- 1 1⁄3 cups milk
- 3 cups sour cream
- 4 eggs (spatzels)
- Cook slowly 8 slices of Bacon in electric skillet until crisp and brown.
- Remove the bacon strips and add 1/4 cup of finely chopped onion.
- Cook Onion until transparent.
- Remove onion from skillet.
- Cut Chicken breast into serving size pieces of chicken.
- Cut 1 breast into thirds.
- In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
- Shake to mix ingredients.
- Place chicken in bag, shake to coat.
- Brown chicken in bacon grease.
- Reduce heat and add 2 cups of chicken stock or bullion.
- Cover pan and cook chicken until tender.
- In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
- Heat until mixture bubbles.
- Stir constantly.
- Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
- When throughly heated, low heat.
- Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
- When sauce and sour cream are mixed add crushed bacon and onion to sauce.
- Pour sauce over chicken in the skillet.
- Heat 3-5 minutes.
- Turn off heat and let it sit for 1 hour.
- Reheat before serving.
- Sprinkle with paprika.
- Serve over Spatzle.
- Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
- Add water to mixture to create a very thick batter that will break with a spoon.
- Drop small amounts of batter (spoon size) into boiling salted water.
- Boil gently for 5-8 minutes.
- Drain and toss with butter so they won't stick together.
Personally the bacon/onion makes all the flavor in this dish. Do not omit the bacon or sauteing the floured chicken in the bacon drippings. I use a whole cut up skin on bone in chicken. You could omit skin, but leave the bone ..again flavor
Cooked this last night and even the kids loved it. Had it over egg noodles. Maybe next time I'll try to make the spaetzle. Thank you.
I have been looking for a recipe that is similar to the Chicken Paprikash that we had at our neighbor's (and relative by marriage)house. He is Slovakian, and she has learned to prepare the dish in the way that he ate it as a child. My problem is that she prepares recipes the same way my grandmothers did, which is by taking some of this and that it mixing it together to taste or until it looks right. This recipe came the closest by looking and tasting to what she made. The only thing I did differently was to omit the bacon...and I did that only because she does too. I think I will try it this way in the future, as I think the bacon grease would make a delicious seasoning for the chicken. I also cut back on the spatzle just a bit and used whipping cream instead of milk for the sauce. This was absolutely heavenly! I made this in my electric skillet because it was big enough to hold it all at once. It came together quicker than I expected and was acutally not as hard as I thought it would be. I think adding the butter and rich chicken stock to the sauce made the difference since the chicken is boneless and skinless. I am a person who doesn't care for left overs, and I heated up the small amount that was remaining for lunch the next day and licked the dish clean!Thanks for such a stellar recipe!