Chicken Paprikash on Polenta

Name: Chicken Paprikash on Polenta
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2.5 lbs chicken breast; 1 large onion (yellow or red); 5 tablespoons butter; 3 tablespoons Hungarian sweet paprika (or spicy paprika); 2 teaspoons salt; 1 teaspoon pepper; 1 teaspoon crushed red pepper; 3 tablespoons flour; 1 cup sour cream; 1.5 cups whole milk; Pickles and parsley (optional for garnish); 2 cups polenta; 6 cups water

Nadia Sobczak @NadiaSobczak

Chicken Paprikash on Polenta

Nadia Sobczak @NadiaSobczak

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Ingredients

40 mins

4 servings

2.5 lbschicken breast
1large onion (yellow or red)
5 tablespoonsbutter
3 tablespoonsHungarian sweet paprika (or spicy paprika)
2 teaspoonssalt
1 teaspoonpepper
1 teaspooncrushed red pepper
3 tablespoonsflour
1 cupsour cream
1.5 cupswhole milk
Pickles and parsley (optional for garnish)
Polenta
2 cupspolenta
6 cupswater

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Steps

40 mins

1

Dice the onion, and cut the chicken breasts into thin chunks, about the size of your palm
2

In a large skillet, start melting the butter over medium heat
3

On a small plate, put 3 tbsp of flour,and toss the chicken pieces in the flour, then add the coated chicken to the pan, and brown on all sides.
4

Once the chicken is browned, add the chopped onions, paprika, salt and pepper and cook 3-4 more minutes to soften onions
5

Slowly add milk to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes.
6

With 10 minutes left on the chicken,start heating water for polenta
7

When water comes to a boil, slowly start incorporating the polenta and ensure you whisk continuously. Once all polenta is added, turn off heat and continue whisking 1-2 more minutes as polenta thickens, then set aside.
8

Turn off the heat on the chicken and stir in the sour cream ensuring it is fully incorporated
9

Serve immediately over polenta. Garnish with parsley and pickles if desired.