20-Minute Chicken Goulash

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	293293 cal
pro	32 g32g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	18 g18g carb
fibre	3 g3g fibre
chol	68 mg68mg chol
sodium	637 mg637mg sodium
% RDI:	-
calcium	77 calcium
iron	2222 iron
vit A	1919 vit A
vit C	6060 vit C
folate	1515 folate

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Inspired by the long-simmering Hungarian stew, this creamy goulash (which is at its finest with real Hungarian paprika) is quick, easy and full of robust flavour. Serve it over egg noodles or spaetzle.

Ingredients

1/2 tsp caraway seeds 1/2 1/2tsp tspcaraway seeds
1 lb boneless skinless chicken breasts 1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 cups sliced mushrooms , (8 oz/250 g)3 3cups cupssliced mushroommushrooms, (8 oz/250 g)
1 onion , chopped1 1oniononions, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
4 cloves garlic , minced4 4cloves garlic, minced
1 tbsp paprika 1 1tbsp tbsppaprika
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1-1/3 cups chicken stock 1-1/3 1-1/3cups cupschicken stock
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1/4 cup light sour cream 1/4 1/4cup cuplight sour cream

Preparation

Using mortar and pestle or side of chef's knife, crush caraway seeds; set aside.

Cut chicken into 3/4-inch (2 cm) chunks. In Dutch oven, heat half of the oil over medium-high heat; fry chicken, in batches, until browned outside and no longer pink inside, about 4 minutes. Remove to bowl.

Add remaining oil to pan. Add mushrooms, onion, green pepper, garlic, paprika, salt, pepper, thyme and caraway seeds; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes.

Return chicken and any accumulated juices to pan. Add parsley and sour cream; stir until heated through.

Source : Canadian Living Magazine: May 2004