Ingredients
2 lbs. Chicken Breast (Boneless, Skinless and Cubed)
3 T. Sweet Hungarian Paprika
2 t. Hot Hungarian Paprika
1 t. Salt plus 1/2 t.
3 T. Butter
1 C. Onion (Finely Chopped)
2 t. Garlic (Minced)
1/2 C. Tomatoes (Chopped, Seeded and Peeled–I like to use the canned ones)
1 C. Chicken Stock
1/2 C. Sour Cream
Spaetzle Pasta
Method
1. Season chicken with 2 T. sweet and 1 t. hot paprika, and 1 t. salt.
2. Melt butter in large saute pan. Add onions and garlic and remaining paprikas and salt. Cook 2 minutes. Add tomatoes, cook 30 seconds. Add chicken, stir and cook about 4 minutes. Add enough stock to cover chicken and bring to a boil.
3. Lower heat, cover and cook about 25 minutes. Add more stock if needed. Uncover and add sour cream. Stir.
4. Serve over cooked spaetzle tossed with olive oil and fresh herbs.
