Sunday, November 24, 2013

Hungarian Chicken

You'll want to try this chicken. It's super easy to make, even though it does take about an hour to finish cooking. The sauce, however. Let me tell you. This was the best thing about this meal! It was flavorful and added so much to the chicken! I didn't serve with buttered noodles as part of the recipe (I'm trying to not eat as much carbs), but I can only imagine it's delicious!

Hungarian Chicken-adapted from "Shortcuts Recipe Cards" by Taste of Home
Total Time 1 hour
Serves 4
  • 6 tablespoons all-purpose flour
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper
  • 4 bone-in chicken breasts
  • 1/4 cup butter, divided
  • 1 large onion, chopped
  • 2/3 cup tomato juice
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon sugar
  • 1 bay leaf
  • 2/3 cup chicken broth
  • 2/3 cup sour cream
Combine flour, pepper, and 1 teaspoon salt in a large plastic bag. Shake chicken in flour mixture until well coated.

In a large skillet, melt 1 tablespoon butter over medium heat and saute onion until tender. Set aside.

In the same skillet, melt remaining butter. Brown chicken on all sides. Combine tomato juice, paprika, sugar and 1 teaspoon salt and pour over chicken. Add bay leaf, broth and reserved onion. Simmer ,covered, on low heat for 45 minutes or until chicken is cooked through. Place chicken on a platter and keep warm. Stir sour cream into tomato mixture until heated through. Serve immediately over chicken. 
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