Entree: Slovakia – Northern Culinary Region – Kuracie Prsia na Paprike (Chicken breasts braised in a creamy sweet paprika sauce typical of Slovak home cooking)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 50 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp (14 g) sweet Hungarian paprika
- 1 tbsp (8 g) all-purpose flour
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) lemon juice
- Salt and black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 12 oz (340 g) wide egg noodles or dumplings for serving

Instructions

1. Season the chicken breasts with salt and pepper. Heat oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Brown the chicken 3–4 minutes per side until golden; remove and set aside.
2. Lower heat to medium. Add remaining 1 tbsp (14 g) butter to the skillet, sauté the onion until soft and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds.
3. Remove the pan from the heat, stir in the sweet Hungarian paprika quickly to prevent burning, then return to low heat. Sprinkle in the flour and stir to combine.
4. Whisk in the tomato paste and gradually add the chicken stock, scraping up browned bits. Bring to a gentle simmer to thicken slightly.
5. Return the chicken breasts to the pan, cover, and simmer on low 12–15 minutes until chicken is cooked through (internal temperature 165°F / 74°C).
6. Remove the chicken to a plate. Temper the sour cream by stirring in a small ladle of hot sauce, then add the sour cream and lemon juice to the pan off the heat. Stir to create a smooth sauce, adjust seasoning with salt and pepper.
7. Return the chicken to the sauce to warm briefly, spoon sauce over, sprinkle with chopped parsley, and serve over cooked egg noodles or with dumplings.