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This was fantastic! It tasted just like the Chicken Paprikash I've had before in restaurants. The sauce was nice and creamy, and so full of flavor. I served it over rice to soak up some of the delicious sauce. The only change I made was to first saute the onions and carmelize them on low heat for about 10 minutes. I then removed the onions, set them aside, and browned the chicken. After that, I added the onions back in and proceeded with the rest of the directions. Thanks so much for sharing your terrific recipe!

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TasteTester April 11, 2012
Chicken Paprikash (Popperkosh)