Easy spin on a
traditional Hungarian dish. It is important to use Hungarian Paprika as
the flavor is much stronger and better than American Paprika which only
adds color and not much flavor. Serves 4-6 people.
| 2 medium boneless, skinless chicken breasts (fresh or frozen, coated in flour) |
| 1 onion, chopped or grated |
| 1 carrot, finely shredded |
| 2 teaspoons minced garlic |
| 1 teaspoon salt |
| 1 teaspoon pepper |
| 3 tablespoons Hungarian Paprika |
| 2 cups chicken broth |
| 1/3 cup sour cream |
| egg noodles or rice or mashed potatoes |
Arrange onion on bottom or slow cooker. Place chicken on top of onions. Sprinkle carrot and spices over chicken. Pour chicken broth over the top. Cook on low for 4-6 hours or until chicken is done and shreds easily with a fork. Shred chicken. Stir in sour cream. Salt to taste if needed. Serve over egg noodles, rice, or mashed potatoes. Garnish individual servings with extra sour cream if desired.
