Hungarian Chicken for Two

My senior year of college, my friend Matt and I cooked dinner together quite often. Basically, this was my attempt to make sure that he ate something besides macaroni and cheese. It’s been fun, and tasty! I highly recommend the following recipe, invented in February 2002.

ingredients

1 package of chicken, stir-fry cut
approximately 1/4 cup of flour
1 Tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 Tbsp paprika
2 or 3 Tbsp tomato paste
1 tsp salt
lemon juice to taste
sour cream and white rice

directions

1
Dredge the chicken in the flour, shaking off the excess so that each piece is lightly coated. Heat the oil in a skillet and cook the chicken over medium heat until golden brown on each side. Remove from pan.
2
Sauté the onion and garlic in the skillet until the onion is golden brown. Stir in the paprika and cook for about 1 minute. Add tomato paste and salt, stir. Add the chicken back in, cover the skillet, and simmer for 15-20 minutes.
3
Remove skillet from heat. Squeeze lemon juice over the chicken.
4
Serve over white rice, with sour cream for garnish.

Source: Katie Doolittle