This flavorful dish is based on a childhood favorite of mine (and, as it turns out, my husband’s), and is just one of the many dishes that convinced me that my mom was the greatest cook ever. Traditionally, goulash is a soup or stew that uses beef, veal, pork, or lamb, seasoned mainly with paprika. In my husband’s family, it is THE birthday dish (along with carrot cake), but it generally takes most of the day to prepare. This modified version of goulash uses chicken instead of the traditional meats, and cuts total cooking time way down - so we can indulge a bit more often!
Ingredients: (about 8 servings)
~1.5 lbs chicken breast
8 oz mushrooms, chopped
~½ onion, roughly chopped
8-16 oz sour cream (I used fat-free)
2-3 Tbsp paprika
ground black pepper and garlic to taste
~1 Tbsp cooking oil to sauté onions and mushrooms
Place chicken breast in a greased baking pan and season with pepper, garlic, and paprika. Cover with parchment paper and bake at 400F for 30-40 minutes. Once cooked, chop or shred the chicken. (Chicken can also be prepared ahead of time.)
Heat oil in a pan over medium heat. Sauté onions and mushrooms until they are soft and most of the released water has cooked off. Add chicken to the pan and season liberally with garlic and paprika. Stir in sour cream a little at a time until the desired consistency is achieved. Let simmer over low heat for about 10-15 minutes.
Serve over a bed of noodles and with your favorite side, such as garlicky oven-roasted asparagus. Yum!
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