Family-Favorite Chicken Paprikash Recipe

Ingredients

Localized ingredient list prepared for quick scanning.

• 4 boneless, skinless chicken breasts
• 1 medium onion, chopped (Walla Walla or Vidalia preferred)
• 1 1/2 cups chicken broth
• 2 tablespoons sweet Hungarian paprika, more to taste
• to taste black pepper
• 1/2 cup white wine (any available variety)
• 1 tablespoon cornstarch (add more for desired thickness)
• 1/2 cup cold water, for mixing starch
• 1 1/2 tablespoons garlic powder (or minced garlic for a chunkier gravy)
• 2 tablespoons canola oil or extra virgin olive oil
• 1/2 cup sour cream

Method

Follow the steps in order for the best result.

1. Cut the chicken breasts into 1-2 inch cubes, adjusting the size to your preference.
2. Heat the oil in a deep skillet over medium-high heat. Add the cubed chicken, garlic, and pepper. Brown the chicken on all sides.
3. Once the chicken is cooked, add the chopped onions to the skillet. Cook for approximately 2 minutes, stirring occasionally, until the onions begin to soften.
4. Stir in the paprika (at least 2 tablespoons, or more to taste) and pour in the chicken broth.
5. Bring the mixture to a simmer, then add the white wine. Reduce heat and let it simmer for 5 minutes.
6. In a separate cup, thoroughly mix the cold water and cornstarch until the cornstarch is completely dissolved.
7. Slowly pour the cornstarch mixture into the simmering chicken, stirring continuously until the sauce reaches your desired thickness. If a thicker sauce is desired, add more cornstarch gradually.
8. Continue to cook for at least 5 more minutes to eliminate the raw starch taste.
9. Remove the skillet from the heat and stir in the sour cream until you reach the desired creaminess.
10. Serve hot over your choice of pasta (such as egg noodles, cavatappi, or penne), mashed potatoes, or rice.
11. Enjoy your homemade Chicken Paprikash!