Entree: Slovakia – Southern Culinary Region – Kuracie Prsia na Smotane (Pan-seared chicken breasts simmered in a creamy mushroom and paprika sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
- 4 boneless, skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (16 g) all-purpose flour for dredging
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup (240 ml) low-sodium chicken broth
- 3/4 cup (180 ml) sour cream (smotana) or 1 cup (240 ml) cooking cream for a milder finish
- 2 tsp (4 g) sweet paprika (preferably Hungarian or Slovak)
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 ml) lemon juice (optional, to brighten)
Instructions
1. Pat chicken breasts dry, season both sides with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper, then dredge lightly in the flour, shaking off excess.
2. In a large skillet over medium-high heat, warm the butter and oil until shimmering. Add the chicken and sear 3–4 minutes per side until golden-brown and almost cooked through. Remove chicken to a plate and keep warm.
3. Reduce heat to medium and add the chopped onion to the skillet; sauté 3–4 minutes until softened. Add mushrooms and cook 5–6 minutes until they release liquid and begin to brown. Stir in the minced garlic and sweet paprika and cook 30 seconds until fragrant.
4. Pour in the chicken broth to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes, then reduce heat to low and stir in the sour cream (or cooking cream) until smooth. Return the chicken to the pan, spoon sauce over the breasts, and simmer gently 6–8 minutes until the chicken is cooked through (internal temp 165°F / 74°C) and the sauce has thickened.
5. Adjust seasoning with additional salt and pepper to taste, stir in lemon juice if using, and sprinkle with chopped parsley before serving.
