At the heart of Budapest is the very popular and beautifully restored Great Hall Market. Besides the vegetable, meat, and fish stalls you’ll find the finest Hungarian specialties.
One such specialty is paprika which is used in abundance in Hungarian cuisine. The spice is made from air dried red peppers or chilies and ranges from sweet to hot. In rural areas of Hungary you’ll often see braided garlic and peppers drying as in this photo above.
- 4 chicken breasts or thighs, skinless
- 2 tbsp butter
- 1 onion, chopped
- 1 red pepper chopped
- 8 mushrooms, sliced
- 1 tbsp sweet paprika
- ½ tsp hot paprika or cayenne powder
- ½ cup white wine
- ½ cup chicken broth
- 1 cup sour cream
- ½ tsp caraway seeds
- 2 garlic cloves, finely chopped
- salt and pepper to taste
- 1 green onion, chopped, for garnish
- Pound chicken pieces between two pieces of plastic wrap until even thickness of about ¾ inch.
- In a wok or large heavy pot with a lid, melt butter and brown chicken on all sides, about 5 minutes per side. Remove to a plate
- Fry onion and red pepper until tender.
- Add paprika and caraway; cook on low for another minute
- Add broth, wine, chicken mushrooms and garlic. Cover and simmer for about 20 minutes or until chicken is cooked and tender, stirring occasionally.
- Remove chicken and cover
- Meanwhile cook the noodles according to package directions. Drain when done.
- Bring pan liquids to a boil
- Stir in sour cream
- Return chicken to pot, coat with sauce and simmer for 5 minutes
- Serve over egg noodles and garnish with chopped green onion