Food and Thrift since she is Hungarian...and an awesome cook.
I had picked up some shredded brussels sprouts from Trader Joe's and thought it would be a nice touch, so I sauteed some shallots in a little butter and rice bran oil, then added the brussels sprouts, and I diced the chicken breasts first before adding them to the pan. I used some of the hot and sweet paprika.
This is served over rice, dumplings, potatoes or egg noodles, or like Elisabeth likes to use...spaetzle! I wish I had some spaetzle left...and I was actually upset a little that I used up my wide egg noodles too, so I found some organic pasta that I had in the pantry and used that.
here for Elisabeth's own recipe Chicken Paprikash. and this is what I did...
3 chicken breasts (skinless, boneless, cubed)
1 half head of cauliflower cut in pieces
1 large shallot chopped (because that's what I had)
1 tablespoon butter
1 tablespoon rice bran oil
1/4 cup water
1 cup tomato sauce
salt and pepper to taste
2 tablespoons sweet Hungarian paprika,
1 tablespoon hot Hungarian paprika
I tossed in some fresh chopped kale (of course this is optional and you can use any greens that you like)
In a large pot Dutch oven) saute shallots in butter and oil till they get translucent. Then I added the shaved brussels sprouts. Add the chicken pieces and saute on medium high heat for a few minutes. Add the paprika, and the 1/4 water, and stir together carefully, cook about 5 minutes then add the cauliflower. Cook for about 10 minutes with lid closed. Add the tomato sauce, salt, pepper, and kale and simmer for about 30 minutes, until chicken is done and tender and cauliflower should be fork tender. I lessened the cooking time because I use boneless cubed chicken and it cooks quicker.
2 tablespoons flour
1/2 cup sour cream
1/2 cup chicken broth
In a small mixing bowl whisk together chicken broth and sour cream then add in the 2 tablespoons flour and stir until smooth and no lumps. Remove the pot from the heat, and the sour cream mixture, by carefully folding it in the pot not breaking the chicken pieces. Shake the mixture in the pot carefully and put back on the burner on low heat to gently heat up the sauce carefully not to heat to a boil...just to a gentle simmer, and turn off. It's ready to serve over noodles, rice, potatoes, or shell pasta.