Prep 5 mins
Cook 35 mins
This is the recipe my Mom and I have made for years. I don't know where it originally came from, just that everyone seems to love it- I did growing up - and now my whole family does (always a plus to find a quick meal that my kids like that my hubby and I can enjoy eating too!!) Easy to round out with a green salad or veggie and roll or bread on the side. I have made this in a pinch for friends and they always rave thinking it took more time than it did to prepare. ;) Mushrooms are a great addition, simply add them in when adding the onions. I also like to stir in sautéed asparagus sometimes or frozen peas. ;)
- 4 boneless skinless chicken breasts
- 1 medium onion, chopped (walla walla or vidalia preferred)
- 1 1⁄2 cups chicken broth
- 2 tablespoons sweet Hungarian paprika, more to taste
- black pepper
- 1⁄2 cup white wine, whatever available
- 1 tablespoon cornstarch (more if needed to achieve desired thickness)
- 1⁄2 cup cold water, to mix starch
- 1 1⁄2 tablespoons garlic powder (I use minced frequently, but will cause chunkier gravy)
- 2 tablespoons canola oil or 2 tablespoons extra virgin olive oil
- 1⁄2 cup sour cream
- Cube chicken into 1-2 inch chunks- as desired.
- In a deep skillet, brown chicken breasts with oil, garlic and pepper.
- Once cooked, add onions and cook for 2 minutes, stirring lightly.
- Add paprika (at least 2 tbsp -more to taste) and the chicken broth.
- Bring to a rolling bubble, add wine and simmer for 5 minutes.
- In a cup on the side, mix cold water and cornstarch completely.
- Spoon mixture into simmering chicken, stirring until desired thickness is achieved.
- Cook for at least 5 more minutes to cook out the starch taste.
- When ready to serve, remove from heat and stir in the sour cream, enough to achieve the creaminess desired.
- Serve over your favorite pasta(egg noodles, cavatappi, penne), mashed potatoes or rice.
- Enjoy! ;).
This was very good. I added mushrooms, and served over rice. I added a bit more paprika than called for, which made the sauce a bit richer as well as darker red. I think this would also be good with smoked paprika, I may have to try that next time.
I made this for dinner last night. I didn't add any wine as I didn't realize I didn't have any white at home once I started cooking, I do think that would make it even better though :) I added sliced mushrooms and frozen green peas to it which was awesome. I didn't add the sour cream to the sauce but served it as a dollop on the top due to my DH being picky about sour cream in sauces although he did eat his with sour cream surprisingly :) This is a great quick meal!
Very nice! This dish comes together quickly and easily. The smooth flavors would lend very nicely to a wide variety of additions. This is wonderful when it comes to a busy weeknight since you are making the same dish you made last week but this time you added xxxx so it isnt the same old same old. You are your mom did a wonderful job with this one and I am sure busy chefs will be thanking you for quite some time. I followed this recipe to a T this time and served it with pasta. I think we would prefer it with egg noodles or potatoes over the penne I used but live and learn. Another thing that makes this dish so versatile! One time rice, next time potatoes...etc... Next time I will try some smoky paprika and a touch of hot paprika or some cayenne for a bite. Some herbs might be great in here as this dish is subtle and mild in flavor. I did have a difficult time getting the sauce as thick as I wanted it- I prefer a thicker sauce with penne- but the consistancy was perfect for any other starch listed already. Also, be prepared that the sour cream with thin the sauce a touch. Very nice dish Diva!