Hungarian Chicken 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

Preparation 

Prep: 15 minutes | Cook: 25 minutes

1. Pound chicken breasts to 1 cm thickness. Sprinkle both sides of each chicken breast liberally

with paprika, salt and pepper.
2. 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.
3. 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