Thursday, November 5, 2009

Hungary in Sag Harbor

Things are looking up. My new sourdough, made with rye flour, is thriving. And I got a care package from my parents, who recently returned from a Danube cruise that started in Istanbul and ended in Prague. Nothing that said, “My parents went to Bulgaria and all I got was this lousy t-shirt.” Instead, there were two pairs of Turkish slippers, a box of Turkish delight, and a cashmere shawl (which actually is from Bulgaria), plus saffron, a bag of bay leaves, and hot and sweet paprika from Hungary. Here’s what I made with the sweet paprika:

Chicken with Paprika

Serves 4

Serve with buttered egg noodles, which soak up the extra sauce.

2 tablespoons unsalted butter

1 ½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness

1 small onion, finely chopped onion

1 tablespoon sweet paprika

1/2 cup dry white wine

1 cup low-sodium canned chicken broth

1/4 cup whipping cream

1. Melt 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add half of the chicken to the skillet and saute, turning once, until cooked through, 6 to 8 minutes total. Transfer to a plate, cover with foil, and keep warm in a 200 degree oven. Repeat with remaining butter and chicken.

2. Add the onion to the skillet and cook, stirring frequently, until softened, about 3 minutes. Stir in the paprika and cook for another minute. Add wine, bring to a simmer, and stir with a wooden spoon, scraping up any brown bits from the bottom of the pan. Add the broth, bring to a boil, and reduce the mixture to ½ cup, about 4 minutes. Add the cream and cook, stirring, until thickened, another minute.

3. Pour the sauce over the chicken and serve immediately.

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