Gluten-Free Hungarian Chicken Paprikash with Creamy Polenta and Garlic Roasted Carrots

Allergens

Dairy (sour cream)

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup gluten
• free all
• purpose flour
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 cups water
• 1 cup polenta
• 1 tablespoon butter
• 4 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• Fresh parsley, for garnish

Instructions

1. Season the chicken breasts with salt and pepper, then dredge in a mixture of gluten free flour and paprika. In a large skillet, heat olive oil over medium high heat. Add the seasoned chicken and cook until golden brown on both sides and cooked through. Remove from pan and set aside. In the same skillet, sauté onions and garlic until softened. Stir in tomato paste and cook for 2 minutes. Deglaze the pan with chicken broth, scraping up any brown bits. Add the sour cream and stir until fully incorporated. Return the cooked chicken to the skillet and simmer gently for about 10 minutes, allowing the flavors to meld. In a separate saucepan, bring water to a boil and slowly pour in polenta while whisking constantly. Lower heat and cook according to package instructions until tender. Stir in butter and season with salt and pepper. Toss carrots in olive oil and garlic, then roast in the oven at 400°F for 20 25 minutes or until tender and slightly caramelized. To plate, serve the chicken and sauce over creamy polenta, with a side of roasted garlic carrots. Garnish with fresh parsley and enjoy!

Chef’s Insight

For an authentic Hungarian experience, use sweet paprika and Hungarian sour cream.

Notes

The dish is naturally gluten-free, but be sure to double-check labels on any packaged ingredients.