Chicken and Mushroom Paprikash
Chicken and Mushroom Paprikash
Chicken is pan fried in butter and paprika and served with pan fried mushrooms and onions. Delicious Hungarian comfort food.
Ingredients
Serves: 4
- 4 skinless, boneless chicken breast fillets
- 2 teaspoons paprika
- salt and freshly ground black pepper to taste
- 50g butter
- 1 onion, sliced into thin rings
- 500g fresh cup mushrooms, sliced
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Pound chicken breasts to 1cm thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt and pepper.
- In a large frying pan, melt the butter over low heat. Add the chicken breasts, cover and cook over medium heat for 10 minutes. Turn chicken breasts over and layer some of the thinly sliced onions and mushrooms on top of each. Cover and cook for 10 minutes.
- Remove lid and mix onions and mushrooms into the butter pan sauce, reduce heat to low and cook, uncovered for further 5 minutes.
Tip:
For a true Hungarian touch, serve with sour cream and cooked egg noodles
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Reviews (5)
Used different ingredients. Will definitely make this again. Was very pleased with how quick & easy it was to make. Will use fresh wild mushrooms next time. Also added a couple of generous glugs of a dry white wine during cooking and before serving also added a bit more butter and let sauce reduce. - 18 Jul 2008
Used different ingredients. This recipe was SOoooo good. I went heavy on the spices since I was afraid it might be bland. Also, I was a little scared by how the "sauce" looked.... SO, I added about 125ml. cream to the sauce, and it was a beautiful thing. - 18 Jul 2008
Altered ingredient amounts. Excellent, though I used a little less butter than called for. Very moist. My daughter came in while I was cooking and said, "Mum, it smells like a restaurant in here!" - 18 Jul 2008
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