Looking for something festive this holiday season? This Hungarian dish combines the warm flavors of smoked paprika with tart sour cream and fresh chicken. Served over egg noodles with green vegetable on the side, this will warm your heart while it fills your belly and it’s great for making ahead and reheating later, as the taste improves on sitting! The recipe we provide is scaled to serve 4 as an entree. You may adjust amounts as you desire.

8 chicken cutlets, about 1/4 inch thick (you can make these by slicing 4 chicken breasts in half along the entire length – like a filet), about 2 ounces each
2 Tbsp smoked paprika (you may substitute up to 1 tbsp Hot Hungarian Paprika for 1 tbsp smoked if you prefer)
salt and black pepper to taste
2 tbsp oil, butter, or non dairy margarine
1 white onion, minced, about 1/2 c
1-2 cloves garlic, minced
2 1/2 cups vegetable or chicken broth
2 cups dry white wine
1 cup sour cream or non dairy subsitute (we use Daiya cream cheese substitute here)
2 Tbsp Better Batter Gluten Free Flour

Wash and pat dry chicken. Sprinkle with kosher salt, black pepper and a little paprika and allow to rest for 10 minutes, while you heat up a heavy skillet.

When skillet is hot, heat oil, butter, or nondairy margarine over medium heat. Add chicken to skillet and cook until outside is browned, about 1-2 minutes per side. Remove chicken to a side plate.

Add onion to skillet and cook until tender and translucent, about 3 minutes. Add garlic and paprika and cook, stirring, until the garlic is softened and the paprika is slightly toasted. The oil should be brightly colored.

Return chicken to skillet and toss to coat. Add wine and broth and bring to a boil. Immediately reduce heat, cover and simmer for 15-20 minutes or until chicken is fully cooked and tender.

Remove chicken and keep warm.

To the sauce in the pan, stir in 1/2 cup sour cream or non dairy substitute. Whisk in flour to thicken sauce if needed – texture should be like heavy cream or slightly thicker. Add chicken back in. Heat through another minute or so, and serve immediately.

Goes well with gluten free egg noodles and cooked green veg or a salad.
Serve with side of nokedli/spatzle, pasta, potatoes or by itself.