One of the best things about the transition of fall into winter is that I can start making things that I have no desire to make when it’s hot outside. This is a typical Polish/Hungarian dish that has somehow made it into our repertoire over the years. It’s flavor is creamy and mild, but very comforting. It’s typically served with egg noodles (as in the recipe below), but we just threw in leftover spaetzle and sopped up the extra gravy with some crusty bread.
modified from Recipezaar recipe
8 oz. fresh shiitake mushrooms, sliced
1 medium onion, sliced
2 cloves minced garlic
8 tbsp. butter, divided
2 tbsp. paprika
1 tbsp. red wine vinegar
1/3 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. celery salt
1/4 tsp. fresh ground pepper
2 lbs. boneless skinless chicken breast tenderloins
1 c. water
1 tsp. chicken bouillon granules
1 pint sour cream
1 lb. extra wide egg noodles or kluski
Chopped fresh parsley, to taste
Salt and pepper, to taste
Melt 1 tbsp. butter in large skillet. Cook mushrooms over medium heat until medium tender. Drain Moisture from skillet. Melt another 3 tbsp. butter in the skillet, adding sliced onions and garlic. Cook until onions are tender.
Meanwhile, mix flour and the next 3 ingredients. Cut the chicken tenderloins into bite sized pieces and dredge them through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so that the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water, chicken bouillon granules, vinegar and paprika. Heat to a boil, then reduce to low and cover for 1 hour.
Prepare the egg noodles according to package instructions. Add 4 tbsp. butter and parsley to taste. While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed. You can either serve the chicken on top of the noodles, or you can mix the noodles and chicken together. I prefer the latter myself, as it gives better coverage and doesn’t let any of the delicious gravy go to waste.