Recipe by Stella8037
Speedy chicken paprika in a spicy tomato-based sauce. I originally got this recipe in a cooking class, and modified it a little to suit my taste. (You really need to use actual butter in this - the fake stuff won't cut it!)
Top Review by MrsMM
While this is very easy to make, I am sure we will not make it again. The flavor was just not good, for us. The gravy/sauce was so grainy and even with the sour cream added for creaminess, the color was a dark, unappetizing brown/red. We ate it, but just barely. Also, a note: are you sure the butter requirement isn't for TABLESPOON, not teaspoon? I had to add a lot more butter than called for.
- 2 boneless skinless chicken breasts
- 1⁄2 onion, diced
- 1⁄4-1⁄2 cup chicken broth
- 0.5 (14 ounce) can diced tomatoes or 2 small roma tomatoes, seeded and diced
- 3 tablespoons paprika
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons butter, divided use
- fresh dill (to garnish)
Directions See How It's Made
- Cut chicken into bite-sized pieces and put into a large zipper-bag.
- Add 2 tablespoons paprika and all the salt and pepper to the bag. Shake until all pieces are coated.
- Melt 1 tablespoon butter in a pan over medium heat. Add chicken and cook until fully done, 6-8 minutes. (I don't use a nonstick pan for this recipe, as I like to sear the chicken well and form nice brown bits for the sauce.) If the chicken browns too quickly, turn the heat down.
- Remove chicken to a warm plate.
- Melt the other tablespoon butter in the pan, and add onion. Work a spoon or spatula around to get all the brown bits up. Saute until onion is translucent.
- Add tomato, chicken broth, and 1 tablespoon paprika. Bring to a low boil, stirring well to form the sauce (2 minutes).
- Return chicken and accumulated juices to pan, reduce to simmer. At this point, you can add 1/4 cup of sour cream to make a smoother, creamier sauce - it's tasty either way IMHO!
- Spoon over noodles or rice, and garnish with fresh snipped dill.
- **note: I would recommend using Hungarian sweet paprika (Penzey's Spices carry a nice one) Smoked or half-sharp will be too strong for this dish.