Hungarian Chicken Paprikas with Spaetzle Recipe
Submitted By:from Wausau.
Hungarian Chicken Paprikas with Spaetzle Notes
My Mother is Hungarian and I always loved it when she made this dish. It is tradionally served with Farfel. This is a lowfat heart healthy saute version of the original that when Mom made, Dad called it "Boiled Chicken with Sour Cream", but he still loved it so.
I created this version for heart healthy eats and it cooks much faster than the original version.
- CHICKEN PAPRIKAS:
- 4 boneless, skinless chicken breasts
- 1/2 cup low-fat sour cream
- 2 tablesspoons Hungarian Sweet Paprika
- 1/4 teaspoon Smoked Spanish Paprika
- 1 large vidalia or other sweet variety onion
- 1 large clove garlic, minced
- extra virgin olive oil
- cracked black pepper
- 1 quart low-fat, sodium free chicken stock
- 1 teaspoon corn starch (to replace roux)
- 1 1/2 cups unbleached flour
- 2 large eggs, whisked
- 1/2 cup skim milk, room temperature
- dash of sea salt
- 1/2 teaspoon baking powder
- parsley for garnish
Serves / Yields
Chop up the sweet onion into 1/4 inch size pieces and set aside.
Trim/remove cartiladge/membranes from chicken breasts. Place breasts into large plastic storage bag laying them flat (skin side up) and pound to approx 3/8 inch thick. Remove from the plastic bag and season on both sides with very little salt, cracked pepper, and a few dashs of paprika.
Whisk the corn starch into the sour cream and set aside.
Blend together the Spaetzle ingredients and set aside. Get your spaetzle maker out. See the helpful hints for my method to cook spaetzle.
Begin a large pot (approx. stock pot size) of water to a boil for cooking the spaetzle.
Heat (med-high) approx 2 Tbls EVO in a non-stick skillet. Brown both sides of chicken breasts, remove from skillet and set aside.
Reduce heat to medium, pour in another Tbl of EVO and add chopped onion and saute until almost translucent. Add garlic, paprika, smoked paprika, cracked pepper, stir and saute for 5 minutes over medium heat. Blend in the chicken stock and whisk to remove any lumps. Simmer for 15 minutes. Spoon some of the sauce into the corn starch/sour cream mix and temper. Add the starch/cream mix back into the sauce and blend. Replace the chicken breasts into the sauce and reduce heat to a low simmer.
Cook the Spaetzle and place the cooked spaetzle into a colander to drain off excess fluids. Remove from the colander and place into a high heated non-stick skillet with 1 Tbl EVO and toss until it begins to brown. Remove to a serving bowl and garnish with parsley and a few dashs of paprika.
Remove the chicken from the skillet, place into a large serving dish and pour the sauce over the breasts. Garnish with minced parsley or sprigs. Pour excess sauce into a gravy server. Serve immediately
My Spaetzle maker is a long metal plate with holes in it and has a "container" that travels back and forth across the metal plate. I remove the container and place the metal plate onto the rim of the pot (the metal plate has a "lip" that catches the rim). I then pour some of the spaetzle mix onto the metal plate and use a rubber spatula to "press" the mix through the holes into the boiling water. This seems to work better than using the "container" that you would slide because the mix is too thick for gravity to do it's work and the mix "cooks" to the metal plate.
The spaetzle will have more flavor if cooked in chicken stock. I have also added herbs to the mix which makes a nice change.
NOTE: I usually double the spaetzle recipe to accomodate very hungry tummies.
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