This dish is a favorite in Hungarian communities in the Midwest. Use sweet Hungarian paprika for a more authentic dish.
- 1 tablespoon canola oil
- 6 skinned and boned chicken breast halves (about 5 ounces each)
- 1 cup onion, chopped
- 1 cup sweet green peppers, chopped
- 1 clove garlic, minced
- 2 tablespoons paprika (use sweet Hungarian paprika is possible)
- 1 cup Chicken stock or low sodium chicken broth
- ½ cup diced tomatoes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups hot, cooked egg noodles (12 ounces uncooked)
- 1 tablespoon poppy seeds (optional)
- ¼ cup all-purpose flour
- ¼ cup cold water
- ½ cup reduced-fat sour cream
- 2 tablespoons parsley, minced
- In a large nonstick skillet, heat the oil over moderately high heat.
- Cook the chicken breasts for about 3 minutes on each side or until well browned, then transfer to a plate.
- Add the onion, green pepper, and garlic to the skillet and sauté for 5 minutes or until tender. Add the paprika and cook 2 minutes longer.
- Stir in the stock, tomato, salt, black pepper, and chicken; bring to a boil. Lower the heat, cover and simmer, stirring often, for 15 minutes.
- On a warm platter, toss the noodles with the poppy seeds (if you wish) and top with the chicken.
- In a cup, whisk the flour and water; slowly stir into the stock mixture in the skillet. Simmer for 3 minutes, then stir in the sour cream and parsley and heat just until hot (do not boil).
- Pour over the chicken.