If Eastern Europeans know how to do anything; it’s making beer and sauces. This most famous Hungarian dish will blow your mind with flavors and give you a little kick of spice–but not too much–making you feel like it was made by your very own babushka.
Ingredients:
- 4 boneless chicken breasts, cut into bite-sized portions
- 2 bell peppers (red or green)
- 1 Tbsp coconut oil
- 1 small carton of mushrooms, sliced
- 1/2 tsp sea salt
- 1 tsp garlic, minced
- 1/2 tsp pepper
- 2 tsp paprika
- 3/4 cup raw, grass-fed sour cream
- 2 Tbsp raw, grass-fed butter
Directions:
Cut the bell peppers into chunks and sauté in the coconut oil over medium heat in a large skillet. Slice the mushrooms and add them to the skillet. Cook until just tender. Remove the vegetables from the pan.
Add the garlic to the skillet. Season the chicken with salt, pepper, garlic, and paprika. Brown the chicken. Return the vegetables to the skillet and add the butter. Continue cooking until the butter is melted and the vegetables are cooked.
Turn the heat to low and add the sour cream. Stir until melted, making sure to scrape the bottom of the skillet and get all the flavors mixed into the sour cream. If you want more sauce, add more sour cream.
