Welcome to the 2nd day of Gooseberry Patch week here on EMM. All this week I'm featuring recipes from their fabulous new cookbook, Good-for-You Everyday Meals. (Yeah, is there a more appropriate title for the Everyday Mom to cook from??!!) Monday I shared a fantastic breakfast recipe with you; and today I've got hands down, one of the most delicious things I've put into my mouth in that last few months.
The second recipe that caught my eye while I was marking all the ones I wanted to try (which truthfully was pretty much every other page) was something I had heard of many times, but never tried, let alone cooked. But let's face it, if something has the word "mom's" in the title...it has to be good. And then, if it includes egg noodles...you're almost guaranteed a winner!
For those of you who don't know, chicken paprikash, is of Hungarian decent and one of their most popular stews; and seasoned with lots of red paprika. For me, I think a good way to describe it is a chicken version of stroganoff that has more veggies and a lighter sauce. Now, don't leave me comments telling me it's nothing like stroganoff, I'm just trying to come up with a way for those of you who have never heard of it, or seen it, to have a mental picture in your mind.
This recipe is the perfect weeknight supper because it cooks in one skillet; and is ready in almost no time at all. And even if you are only cooking for a few people, like our family of 3, be sure to make the entire recipe because the leftovers are totally amazing, and only taste better the next day...or the next! Head's up, the recipe below is the way it was published. Read my notes to see the slight changes I made for us.
Oh, and if you haven't heard yet, the great folks at Gooseberry Patch are giving you a chance to win a copy of Good-for-You Everyday Meals! Click here to see the giveaway details. And be sure to come back Friday to see my special week of features wrap up with yet another delicious dish!
Mom's Chicken Paprikash
Found on pg. 115 Submitted by Nancy Bogart, Euclid, OH
8 oz. wide egg noodles, uncooked
4 TBS butter, divided
1 onion, thinly sliced
1 green or red pepper, thinly sliced
2 TBS sweet paprika
2 cloves garlic, pressed
2 lbs. boneless, skinless chicken breast, cut into 2-inch cubes
1/2 tsp. salt
1/4 tsp. pepper
1 (14.5 oz.) can chicken broth
1 (14.5 oz.) can diced tomatoes
1 c. sour cream
Garnish: chopped fresh parsley
Cook egg noodles according to package directions; drain and set aside. Meanwhile, melt 2 TBS butter in Dutch oven over medium heat. Add onion, green or red pepper, paprika and garlic; saute' until onion is soft and aromatic. Remove onion mixture to a bowl; cover and keep warm. Melt remaining butter in pan. Add chicken, salt and pepper; cook until golden on all sides. Return onion mixture to pan; add broth and tomatoes with juice. Cover and cook about 20 minutes, until chicken juices run clear when pierced. Reduce heat to low. Stir in noodles and sour cream; warm through. Serve garnished with parsley. Makes 6 servings. *NOTE* I actually used boneless skinless chicken thighs, added much more salt and pepper, and 2 tsp. dried parsley, plus extra for garnish.
Shared on The Country Cook Mar. 7, 2014
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