Courtesy of Esterházy
Chicken Paprikasch
Serves 4, Ingredients:
21oz/600g chicken breast fillets
salt
1 large onion
4oz 120g meadow mushrooms
lemon juice
6 Tbs canola oil
1 Tbs tomato paste
8.5 fl oz/250ml chicken broth
4.2 fl oz/125 ml whipping cream
1 Tbs sweet paprika powder
1 Tbs flour
1.4 fl oz/40ml Esterházy Marillen Brandy (Apricot Fruit Brandy)
Thinly slice the chicken breast fillets and salt generously. Finely dice the onion. Finely slice the mushrooms and sprinkle with lemon juice. Heat the canola oil in a frying pan and add the chicken breast. Stir constantly to avoid the meat getting any color. Remove the meat and keep warm.
In the same pan, add the onions and cook until wilted. Add the mushrooms and sauté until they begin to soften. Add the tomato paste and cook for a minute. Deglaze with the chicken broth and allow to come to a boil.
In a small bowl, mix the cream with the paprika powder and flower until smooth. Under constant stirring, add the flour mixture to the sauce and cook until a velvety consistency is achieved. Salt and pepper to taste. Add the chicken breast. Just before serving, stir in the Marillen brandy.
Serve with Nockerln(dumplings) or with Tarhonya(egg barley).
Tip: Most meats do well in this recipe, such as venison, beef or pork.
Proofread and edited by Robert Sakai-Irvine
