How To make Chicken Breasts a La Budapest
5 whole chicken breasts
1/2 cup butter
Salt and freshly ground pepper
to taste 4 green onions and green tops :
chopped
3 cloves garlic sliced
1 cup sour cream
1 teaspoon Worcestershire sauce
2 tablespoons fine dried bread crumbs
1 teaspoon Hungarian paprika
1/2 cup dry white wine
Parsley sprigs :
for garnish
Preheat oven to 375 degrees. Cut each chicken breast in half lengthwise. Remove skin and bones. Pat breasts dry with paper towels. In a large baking dish, melt butter. Arrange breast halves side by side in dish, fleshy side down. Sprinkle with salt and pepper, turn breasts over, and sprinkle other side. Distribute onion and garlic evenly among and beneath breasts. In a small bowl stir together sour cream, Worcestershire sauce, salt, and pepper. Pour over chicken breasts to cover completely. Sprinkle with bread crumbs and paprika Bake chicken 30 minutes. Add half of the wine, pouring it in along edge of dish. Bake chicken another 20 minutes and add the remaining wine, again pouring it along edge of dish. Continue baking chicken until tender (15 to 30 minutes).
How To make Chicken Breasts a La Budapest's Videos
Chicken Paprikash Recipe | Taste The World
I LOVE paprika .... (as you know!) and whenever i've mentioned that over the Years I have been continually encouraged by people to try making Chicken Paprikash - or Paprika chicken, which considering I like chicken recipes too it's an absolute no brainer! A Hungarian dish with a sort of fried chicken vibe and paprika roux that originates in Hungary... and yep, when making it the smells made be Hungary - sorry! Hope you give this recipe a go, I bloomin' loved it!
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Ingredients list:
Approx 8 chicken thighs/breasts, skinless optional
65g plain flour
3tbsp Hungarian Paprika (if you can get it, or normal Paprika is fine)
2tbsp vegetable oil
Pinch salt and pepper
1 Onion, chopped fine
1 Pepper, de-seeded and sliced into strips
Pinch cayenne pepper
500ml Chicken stock – ideally a low salt one
200g low fat yoghurt / sour cream
400g fresh parpadelle pasta
Recipe method
#recipe #chickenpaprikash #barrylewis
BUTTER CHICKEN l Craig's plain recipe l Vlogmas 5
Here is how Craig makes his yummy butter chicken...also, thank you all so much for 10 000 SUBSCRIBERS :)
Butter chicken recipe:
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Chicken a la Paprikash
Today’s Tuesday Tip is a recipe for Chicken a la Paprikash! Why not just Chicken Paprikash? I took some liberties by adding mushrooms since I’m trying to boost how many veggies we’re eating as well as using a mix of red and yellow peppers. This is a relatively easy dish to make and oh-so-tasty. Definitely a dish fit for a prince like Alexander from The Prince’s Gamble! I can definitely see Alexander having something like during a trip to Hungary and offering it up to the guests in his Atlantic City Casino. You can read more about Prince Alexander at For now, here’s the recipe for Chicken a la Paprikash!
Ingredients
16 ounces chicken breast, sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium yellow onion, sliced
6 mushrooms, sliced
4 tbsp sweet Hungarian paprika
14.5 ounce can Hunts Fire Roasted Tomatoes (drained)
1.5 cups chicken broth
1 cup sour cream
2 tbsp flour
2 tbsp olive oil
2 tbsp butter
Salt and Pepper to taste
Directions
Heat butter and oil in pot and add peppers. Sauté until slightly softened. Add chicken and brown. You can make this by just cooking the chicken in the sauce later, but I find browning it adds more taste to the dish.
Add the mushrooms and onions and sauté until softened. Add the 4 tbsp paprika to bloom the spice. I was able to get some wonderful paprika from Budapest but if you can’t, Simply Organic’s paprika is wonderful. Make sure it’s sweet paprika and not hot paprika.
Sauté for a few minutes and then add the tomatoes and chicken broth. Bring to a low simmer and reduce the liquid by half.
While the liquid is reducing, mix the 2 tbsp of flour into the sour cream. This will help keep the sour cream from splitting when you add it to the hot mixture of peppers, chicken, etc.
Cook for another 10 minutes or so. Salt and pepper to taste. I served it over rice because I love rice but paprikash is traditionally served with Hungarian dumplings, known as nokedli. Nokedli are very similar to spaetzle and if you can’t get either of those, egg noodles make a great substitute.
The BEST Chicken Gyro | The Golden Balance
#shorts
Chicken Gyro ????
2 lbs chicken thighs
4 pita of choice
5 cloves garlic
1/2 shallot
1/4 cup yogurt
2 Tbsp olive oil
Zest and juice of a lemon
Seasonings:
1 packet Sazon
1 tsp chipotle chili powder
2 tsp paprika
1 tsp oregano
1 tsp cayenne pepper
1/2 tsp cumin
Salt to taste
Bake for 20 minutes at 400F, flip and finish at 425F ~ took about 10-15 more minutes
Finish with tomato red onion or any pickles you like!
Tzatziki Recipe dropping tomorrow!
The History of Hungarian Food in Cleveland
Toni Tipton-Martin shares the story of Hungarian immigrants in Cleveland.
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Crispy, Juicy and Tender - The Secrets of the Genuine Wiener Schnitzel | Food Secrets Ep. 4
Schnitzel is eaten all around the world and prepared differently in every locality. But what makes for a genuine Wiener schnitzel? Our series Food Secrets delves into the secrets of the one and only Wiener Schnitzel.
#Schnitzel #FoodSecrets #vienna
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CREDITS
Report: Ruben Kalus
Camera: Mario Hengster
Edit: Cem Mete
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