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My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. —Pamela Eaton, Monclova, Ohio
Nutritional Facts 1 serving (1 each) equals 377 calories, 22 g fat (11 g saturated fat), 144 mg cholesterol, 574 mg sodium, 7 g carbohydrate, 1 g fiber, 34 g protein.
Originally published as Hungarian Chicken Paprikash in Taste of Home April/May 2007, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 13, 2008 by beth917
This is just about the same as my mom's recipe - she combines the sauce and the Spatzels with the chicken for the final baking. She uses the same recipe that her mother used from Hungary. When making this for potlucks at work she shreds the chicken so there are no bones for easier serving.
Reviewed on Apr. 09, 2008 by cats1750
excellent
Reviewed on Apr. 04, 2008 by nomad1125
Terrific! I have searched for years for this recipe that I first tasted in a Hungarian restaurant and this is it!! I used spaetlze from another TOH recipe and topped it with the sauce. I will double the sauce next time.
Reviewed on Mar. 29, 2008 by audrey0146
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