One Pot Chicken Paprikash

I spent a month when I was 15, wending my way through Eastern Europe. One of the stops I made was in Budapest, Hungary, where I was introduced to the most simple of dishes - Chicken Paprikash with spaetzle. At the time, I didn't think much of it - when you're 15 and wandering through Europe, do you really pay that much attention to the food? Well, technically, yes I did - if only because it was so amazing.

My host family there fed me an amazing home-cooked meal of roasted chicken, smothered in a creamy paprika sauce, with homemade spaetzle noodles, and then sat and watched me eat it. Being from the US, I'd never experienced anything like that meal. It was only well after that night that I learned why they had sat and watched me eat. It was their appreciation for food, and wanting to make sure that their guest was appreciating it as well. Something that many of us here in the West simply take for granted. It was a humbling experience, and the flavors of Eastern Europe stuck with me. I still love stroganoff and paprikash... And I make my own whenever possible.

***Note*** I do not make my own Spaetzle - I normally simply use Egg noodles for this. I admit, I have not been that adventurous yet. But give me time... I will.

serves 3-4 people

2 large boneless, skinless chicken breasts, sliced into strips
1 Tbsp olive oil or butter
4 Tbsp Hungarian paprika
3 cloves garlic, minced
4 c water or stock
4 c egg noodles
1 c sour cream
corn starch slurry

In a large skillet, cook chicken in the olive oil.
Add garlic and paprika and saute about 7 minutes.
Add the stock or water and bring to a boil.
Add the noodles and cook, covered, about 10 minutes.
Add the sour cream, and mix together, cooking for another 5-7 minutes.
Add the corn starch slurry.
Bring to a boil, then reduce to a simmer about 2 minutes, and serve!