This recipe is taken from the 1980 Milk Calendar. This classic Hungarian dish has acquired international fame over the years, and the tasty paprika sauce is a great way to add excitement to that old family favourite, chicken.
- Prep: 15 min
- Cooking: 40 min - 45 min
- 2 1/2 to 3 lbs (1.25 to 1.5 kg) cut-up chicken pieces
- 1/3 cup (80 mL) all-purpose flour
- 2 tbsp (30 mL) butter
- 1 cup (250 mL) finely chopped onion
- 1 garlic clove minced
- 1 tbsp (15 mL) paprika
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) water
- 2 chicken bouillon cubes
- 1 cup (250 mL) Milk
- 1 cup (250 mL) sour cream
Coat chicken pieces lightly with flour; reserve 3 tbsp (45 mL) of the flour.
Melt butter in a large frypan. Brown chicken. Remove chicken from pan; sauté onion and garlic until tender. Stir in paprika, salt, water and bouillon cubes. Return chicken to pan.
Cover and simmer 25 to 30 min or until chicken is tender. Remove chicken to a serving platter; keep warm.
Smoothly combine reserved flour and milk. Stir into pan juices. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Blend in sour cream; heat through. Pour sauce over chicken and serve with pasta.
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Top 5 Nutrients
|Calcium:||16 % / 178 mg|
|Vitamin B6:||67 %|
|Vitamin B12:||66 %|