Chicken Paprikash mit Spaetzle

5 from 1 vote

Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikash preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.

Prep Time30

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: Chicken, Paprika, Paprikash

Servings: People

Calories: 264kcal

Ingredients

1 lb Boneless Chicken Breasts Skinless
1/4 cup butter
1 medium onion chopped
1 1/2 cups chicken broth
3 tbsp paprika Hungarian sweet prefered
1/2 tsp kosher or coarse salt
1 tsp ground black pepper
2 tbsp All Purpose Flour
1 tbsp butter
1 cup sour cream
1/2 cup white wine

Instructions

1.Cut the chicken breasts into 1" cubes.
Heat a large Cast Iron Skillet over medium heat til hot. Melt 1/4 cup butter in the hot pan. Add chicken, paprika, salt, and pepper. Saute chicken until browned and remove to covered plate.
Heat remaining 1 Tbsp. butter in skillet and onions until translucent. Return chicken to pan. Add chicken broth and wine and simmer on low heat till chicken is cooked. Remove chicken to covered plate. Prepare Spaetzel as indicated in the notes section.
Stir flour into pan, and bring to a boil. Let sauce thicken thicken to desired taste. Add sour cream and mix. Return chicken to pan and coat with sauce. Serve with cooked spaetzle.
Serve with cooked spaetzle.

Notes

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Nutrition