Thursday, February 18, 2010

Hungarian Style Chicken

I was a little nervous about this recipe.  The soup topping is what scared me at first, but I figured, why not give it a try!  In the end it was actually really good--a hit with the bf and his roommate!  Will definitely make again!



Hungarian-Style Chicken
Start to finish: under 30 minutes
  • 6 skinless, boneless chicken breast halves (about 2 pounds)
  • 2 teaspoons Hungarian paprika
  • 3 tablespoons cooking oil
  • 1 cup chopped onion (1 large)
  • 10.75 ounce can condensed cream of chicken soup
  • 8 ounce carton dairy sour cream
  • 1/4 cup milk
Sprinkle chicken with 1 teaspoon of the paprika. In a large skillet heat 2 tablespoons of oil over medium-high heat. Add chicken: reduce heat to medium. Cook for 8-12 minutes or until chicken is no longer pink, turning occasionally to brown evenly. Remove chicken from skillet; cover to keep warm.

In the same skillet heat remaining 1 tablespoon oil over medium heat. Add onion; cook for 5-6 minutes or until tender.

Meanwhile, in a small bowl combine soup, sour cream, milk and the remaining 1 teaspoon paprika. Add to cooked onion; cook and stir until heated through. Serve soup mixture over chicken.
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