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Ingredients:
3/4 bottle dry red wine, a mature Barolo or Grand Cru Classé Bordeaux. We'll go with an Argentinian Cabernet Sauvignon 2012, cost $3.49 at Trader Joes (your local price may vary)
Boneless chicken breasts (one per celebrant)
Chicken broth - one cup or .2 liter
One happy onion
Sour cream or creme fraiche - 1/4 cup or .05 liters
Paprika - a liberal amount
Egg noodles
Method:
1. Drink the wine (if you are fortunate enough to live where a quality Oude Grannjenever is readily available, Proost to you!)
2. Place the chicken breast between plastic sheets and pound into submission with a skillet or shillelagh
3. Dredge chicken in flour, paprika, and salt and pepper mixture, then fry in a little olive oil until browned on both sides. Remove to a plate.
4. Chop onion, being careful to protect fingers. Add to hot oil, sprinkle with more paprika, and sauté for five minutes
5. Add chicken broth, simmer for 7 minutes
6. Replenish beverage (freshen thy drink)
7. In the meantime, cook egg noodles in boiling water until done
8. In a bowl, mix the sour cream, a spoonful (or two) of the original flour/paprika/S&P mixture, and about 50 ml or 1/4 cup of fluid fronm the pan. Whisk into a smooth concotion.
9. Add cream mixture to pan, reintroduce chicken breast to pan (I recommend "Breast, I'd like you to meet a simmered mixture. Where's my wine?"), and heat through
10. Remove egg noodles from stove, drain
11. Plate the noodles, chicken breast, and ladle sauce over all.
This was really tasty, and the Chicken Paprikas wasn't bad either.
Cheers, Randy
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Y me preguntan por qué bebo.
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