Thom's Paprika Chicken for One

By Thom7747

Sweet Hungarian paprika gives this creamy braised Chicken the best flavor. You should have the basics on hand for this dish. This dish works well with veal and you can also add mushrooms if you like.

Ingredients

• 1 chicken breast whole or cut
• 1/4 teaspoon salt plus a pinch for sour cream
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1/4 cup onions, finely diced
• pinch sugar
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 2 teaspoons tomato paste
• 2 teaspoons sweet paprika
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried marjoram
• 1/2 cup chicken stock
• 1/4 cup sour cream
• 2 teaspoons all-purpose flour
• 2 teaspoons finely chopped parsley, dill, or chives

Preparation

Step 1

Pat chicken dry with paper towels and season with 1/4 teaspoon salt and black pepper.

Heat oil and butter in casserole, skillet, or Dutch oven over medium heat.

Add onions and sprinkle with sugar.

Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.

Stir in bell peppers, tomato paste, paprika, and red pepper.

Add the chicken and stir it gently into the onion mixture.

Sprinkle with marjoram and add broth.

Cover with tight fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.

Just before the chicken is done, whisk sour cream, flour and pinch of salt in a small bowl until smooth.

When the chicken is done, remove it to a plate.

Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring until the sauce coats the spoon.

Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute.

Serve garnished with parsley, dill and/or chives.