Mouthwatering Hungarian Dinner for Two: Creamy Paprika Chicken with Garlic Mashed Potatoes & Steamed Broccoli

Allergens

Wheat, Milk, Eggs (in butter)

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup Hungarian paprika
• 1/2 cup all
• purpose flour
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 6 medium
• sized potatoes
• 4 garlic cloves
• 2 heads of broccoli
• Olive oil

Instructions

1. In a shallow dish, combine the paprika and flour. Season with salt and pepper.
2. One by one, coat the chicken breasts in the seasoned flour mixture, shaking off excess.
3. Heat olive oil in a large pan over medium heat. Sear the coated chicken until golden brown on both sides.
4. In another pot, bring water to a boil and add the potatoes. Boil until fork tender.
5. Drain the potatoes and return them to the pot. Add butter, garlic, salt, and pepper. Mash until smooth.
6. Steam the broccoli in a steamer basket over boiling water for 3 4 minutes, or until tender.
7. Reduce heat to low, cover the pan with chicken, and let it cook through for about 15 minutes.
8. In a separate saucepan, melt butter over medium heat, then whisk in milk and heavy cream. Simmer until slightly thickened.
9. Add the paprika to the sauce, stirring constantly. Remove from heat and set aside.
10. Slice chicken breasts, serve them with mashed potatoes, steamed broccoli, and drizzle the paprika sauce over everything.

Chef’s Insight

The key to a successful Hungarian dinner lies in the balance of flavors and textures. Don't be shy with the paprika!

Notes

You can use sweet or hot paprika, depending on your preferred spice level.