Randy Mayor; Jan Gautro
Yield
4 servings (serving size: 1 potato and 1/2 cup chicken mixture)

The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.

How to Make It

Step 1

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Step 2

Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

Step 3

Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

Step 4

Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

Ratings & Reviews