Mid Week Meal-Chicken Paprikash

This recipe is from Simon Holst's Pasta Cookbook

Chicken Paprikash

1 tsp oil

25g butter

1 diced onion

350g chicken breast, cut into 1cm slices

1 red or green capsicum, sliced

2T paprika

1/2-1T caraway seeds

1/2 dry white wine

1 cup sour cream

1T tomato paste

1tsp salt

Black pepper

Heat oil and butter in a large frypan. Add onion and saute until soft.

Stir in chicken and capsicum. Cook for about 5 minutes.

Add paprika and caraway seeds and saute for about 1 minute.

Stir in wine, reduce heat and simmer for about 5 minutes.

Stir in sour cream, tomato paste, salt and black pepper to taste.

Reduce heat and simmer for 2-3 minutes.

Serve on rice or pasta such as ribbons or shells.

I didn't use caraway seeds as I didn't have any. I thought there needed to be a bit more sauce so I added more wine and some water. I served with rice. It had a delicious creamy texture and very yummy flavour. The kids didn't eat all that much but it was well enjoyed by the adults.