2tspsweet red paprika ( I use Hungarian Sweet Paprika)
1 1/2cupwhipping cream (360 ml) See notes for a substitute
2bay leaves
1tsp freshly squeezed lemon juice or 1/4 cup sour cream (both are optional)
Instructions
Cut chicken breast into chunks and season meat with 1/2 tsp salt and 1/4 tsp pepper. Set aside.
Heat 1 tablespoon olive oil in the skillet, add diced onion (1 medium size onion), cook on medium heat until soft and translucent, about 5-8minutes.
Add meat cubes, increase temperature to medium-high heat, stir frequently, and cook for 2-3 minutes until most of the meat turns white. Add flour ( 1 ½ tablespoons ) and cook, stirring for 30 seconds.Remove the pot from the heat. Let it cool for 30 seconds, then stir in paprika (2 teaspoons). Then pour in warm cream ( 1 cup and 1/2 cup, 360 ml), and add bay leaves (2 leaves). Bring to a simmer and cook for about 8-10 minutes. The sauce will thicken as it cooks. Taste. Season as desired with salt and pepper. Remove from the heat and add 1 teaspoon freshly squeezed lemon juice or 1/4 cup sour cream (optional, but highly recommended)
Remove from the heat, let sit for 30 seconds. Stir in paprika and flour, season again with pepper and salt.
Pour in cream stir. Add bay leaves. Bring to simmer, simmer for about 8-10 minutes. Liquid will thicken. Add 1 teaspoon freshly squeezed lemon juice or 1/4 cup of sour cream, stir well, and remove bay leaves.
Serve chicken paprikash with rice, pasta, or flour dumplings (Spaetzle Recipe)
Notes
If you prefer, you can make a lighter sauce: use 1 cup chicken broth or milk (240ml) and 1/2 cup (120ml) whipping cream.