Easy spin on a traditional Hungarian dish. It is important to use Hungarian Paprika as the flavor is much stronger and better than American Paprika which only adds color and not much flavor.
|2 medium boneless, skinless chicken breasts (fresh or frozen, coated in flour)|
|1 onion, chopped or grated|
|1 carrot, finely shredded|
|2 teaspoons minced garlic|
|1 teaspoon salt|
|1 teaspoon pepper|
|3 tablespoons Hungarian Paprika|
|2 cups chicken broth|
|1/3 cup sour cream|
|egg noodles or rice or mashed potatoes|
Arrange onion on bottom or slow cooker. Place chicken on top of onions. Sprinkle carrot and spices over chicken. Pour chicken broth over the top. Cook on low for 4-6 hours or until chicken is done and shreds easily with a fork. Shred chicken. Stir in sour cream. Salt to taste if needed. Serve over egg noodles, rice, or mashed potatoes. Garnish individual servings with extra sour cream if desired.