Recipe of Homemade Hungarian chicken paprikash

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, How to Make Award-winning Hungarian chicken paprikash. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Hungarian chicken paprikash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hungarian chicken paprikash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hungarian chicken paprikash is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Hungarian chicken paprikash using 11 ingredients and 6 steps. Here is how you can achieve that.

Hungarian dish at its best!

Ingredients and spices that need to be Prepare to make Hungarian chicken paprikash:

1. 6 large chicken breasts
2. 1 large onion, chopped
3. 1 1/2 cup sr flour
4. 1/2 cup paprika
5. 1 tsp salt
6. olive oil, extra virgin
7. 1/3 lb bacon chopped
8. 2 cup white wine, I used chardonnay, by Yellowtail
9. 1 cup sour cream
10. salt and pepper
11. chopped parsley for garnish

Instructions to make to make Hungarian chicken paprikash

1. Render the bacon in a deep pan, or large pan until it is crispy. Put it on paper towels to drain. Reserve the bacon oil.
2. Saute the finely chopped onion in the bacon oil until it is golden brown. Remove the onion set aside save the oil.
3. Make a dredging mixture of two parts flour to one part paprika. Add salt and pepper to taste. Then dredge each piece of chicken breast in the flour/paprika mixture. Saute each piece of chicken in the bacon oil in which you previously cooked the onion. Add some olive oil if there isn't enough bacon oil left from cooking the onions.
4. When all of the chicken is browned, add the bacon, and onion back to the pot. Add enough white wine to cover the chicken, bacon, and onions and simmer slowly until the meat is fork tender.
5. Remove the chicken from the pan and place onto serving platter. Add the sour cream to the wine mixture left in the pan and heat gently. Whisk mixture together. Do not over heat as it will break down the sour cream.
6. When the sauce is well-fixed and quite warm, add chicken back into pan, and serve with the chicken.

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