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Hungarian Chicken Recipe

For a delicious meal, quick enough for a weeknight, pull chicken cutlets (from the Chicken Cutlet Module – link at the bottom of this page) from your freezer. Start some salted water boiling on your stove for the pasta (your choice, angel hair, linguine, fettuccini, bowtie, etc.), then assemble this creamy and slightly spicy chicken dish; when the water has boiled and the pasta is tender, your chicken will be ready. I think you’ll enjoy this dish so much, it may appear on your next dinner party menu!

I like to use the premium sweet Hungarian paprika that comes in a red tin; it is found in the spice section of most grocery stores. This paprika has a wonderful sweet flavor and is worth the extra cost.

Shortcut Hungarian Chicken


4 Servings
””
2 tablespoons butter
1/4 cup finely chopped onions

1 tablespoon Hungarian paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt

1/2 cup white wine
1 teaspoon granular chicken bouillon
1 1/4 cups whipping cream

4 chicken cutlets, from the Chicken Cutlet Module

Melt the butter in a skillet; add the onions and sauté until transparent. Mix the paprika, cayenne pepper, black pepper, and salt; stir it into the onion mixture. Add the white wine and bouillon; turn the heat to high and bring to a boil, stirring constantly. When the liquid has reduced by half (about 10 minutes), turn down the heat, add the whipping cream and stir. Add the chicken cutlets and heat through. Serve over linguine or your favorite pasta.


Amount Per Serving
Calories 349 Calories from Fat 304
Percent Total Calories From:
Fat 87% Protein 3% Carb. 5%

Nutrient Amount per
Serving
Total Fat 34 g
Saturated Fat 21 g
Cholesterol 118 mg
Sodium 443 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Vitamin A 48% Vitamin C 4% Calcium 0% Iron 3%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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