Ingredients: Serves 4
1.5 lb chicken Breast (2 to 3 large)
1 / 2 cup flour
Seasoning salt for flour
Olive oil for cooking
Sauce
2 cups bell pepper chunks or slices ( colored )
1 cup diced onion, 1/4 inch dice
2 teaspoons granulated garlic
1 tablespoon sweet Hungarian paprika
2 teaspoon smoked parika
1 teaspoon hot Hungarian paprika
1 1/2 cups chicken stock
2 tablespoons tomato paste
3 tablespoons vinegar ( I used white wine)
2 tablespoons Agave ( you may use sugar or honey)
Slurry for thickening sauce
1 /2 cup water
1 /4 cup cornstarch or flour
mix togther thoroughly
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I used these little sweet peppers you can buy now in the grocery, but you can use any kind or color of bell pepper. |
Cut off the top and run the knife around the seeds, they will then shake out. |
Slice the peppers into rings.
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Fry the Chicken breasts in oil |
Brown on both sides |
Reserve to a plate |
Add the onions first and cook for half a minute then add the peppers and cook another minute. |
Add the paprika and granulated garlic and cook for 1 minute. Add the Stock and blend.
* I like a rich Paprika flavor. Paprikas vary in strength. You may want to add half as much of each to begin with. When the sauce is complete you can add more |
Add the tomato paste. |
Add the Vinegar and the agave or sugar, mix then add half of the slurry, whipping it in as you pour. You may need more but let it cook for a minute to thicken. Add a little more at a time if thicker sauce is desired. |
Cook for 2-3 minutes till the sauce turns clear and thickens. You can thin the sauce also if it gets too thick. A good rule of thumb is that the sauce should just coat the bottom of a spoon. |
Taste and then adjust the sauce for sweetness or tart, also salt and pepper. If you only added half the paprika and want more then mic it in carefully when it is not boiling to prevent lumping Add the chicken and simmer for another few minutes. |
Spoon 2 schnitzel's of chicken onto the plate and top with sauce. Serve with potatoes, dumplings, noodles or rice.
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