Chicken Paprikash

Ingredients

  • 2 skinless, boneless chicken breast halves, cut crosswise into ½-inch-wide strips
  • Kosher salt and freshly cracked pepper
  • 3 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1½ tbsp butter
  • ½ cup onion, chopped ~ small dice
  • 1 large plum tomato, seeded, chopped ~ small dice
  • 1 cup chicken stock or broth, preferably homemade ~ if using canned, use low sodium
  • ¼ cup sour cream

Instructions

  1. Place chicken in small bowl and sprinkle with 1 teaspoon sweet paprika, salt and pepper.  Toss to combine well.
  2. Melt 1 tbsp butter in large nonstick skillet over medium-high heat.  Add chicken and sauté until just cooked through, about 5 minutes.  With slotted spoon, transfer chicken to plate and set aside.  
  3. Add remaining ½ tbsp butter to same skillet and sauté onion until softened, about 3 minutes.
  4. Add remaining 2 teaspoons sweet paprika and 1 teaspoon smoked paprika (can use 3 teaspoons sweet paprika, omitting smoked), stir for 10 seconds to combine.
  5. Add chopped tomato and stir to soften a bit, about 1 minute.
  6. Add chicken stock/broth and stir and bring to a boil.  Cook at a steady simmer until slightly thickened and sauce thinly coats a spoon, about 6 minutes.
  7. Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low.  Add sour cream and whisk/stir to combine and heat through ~ do not boil.  Taste and adjust for salt and pepper.  Serve with buttered egg noodles or bread dumplings.
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