This Hungarian dish is traditionally simmered for quite a while. Using boneless chicken thighs cuts down on time as well as adds lots of flavour. Substitute a short pasta, such as fusilli, for the egg noodles, if desired.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2012
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thigh quartered
- 1 onion thinly sliced
- 3 cloves garlic minced
- 2 1/2 cups sliced trimmed cremini mushrooms
- 2 tablespoons sweet paprika
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups sodium-reduced chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 pinch pepper
- 1 pkg (375 g) broad egg noodles
- 1/2 cup 5% sour cream
- 2 tablespoons chopped fresh parsley
MethodIn large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, 4 to 5 minutes. With slotted spoon, remove chicken to plate. Drain fat from pan.
Heat remaining oil in skillet over medium heat; cook onion, garlic, mushrooms and paprika, stirring often, until onion is softened, 1 to 2 minutes.
Add flour and tomato paste; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 1 minute. Return chicken to pan; add lemon juice, salt and pepper.
Meanwhile, in saucepan of boiling salted water, cook noodles according to package directions.
Drain noodles and serve topped with chicken mixture. Garnish with sour cream and parsley.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 1159 mg
- Sugars 7 g
- Protein 40 g
- Calories 676.0
- Total fat 20 g
- Potassium 873 mg
- Cholesterol 176 mg
- Saturated fat 4 g
- Total carbohydrate 84 g
- Iron 52.0
- Folate 135.0
- Calcium 13.0
- Vitamin A 23.0
- Vitamin C 17.0