We’re Bringing Spicy Back

I know you said “yeah” in your head when you saw that title. #GuiltyAsCharged

This is an Hungarian dish. So obviously my husband is back in full force after chopping his finger off. Also probably tired of my McDonalds and boxed mac & cheese extravaganza…

I actually have to help when chicken is involved because the hubby is scared of germs or something. So the salt & pepper was all me, you’re welcome!

My takeaway from this: I wish I had bread to scoop up the sauce instead of sitting on the couch licking the skillet while the dogs judged me.

Side note: My mom & hubby are besties. They recipe swap and cook together a ton lately. I love it but now my mom asks me daily for cooking photos and is putting mad scientist ideas in his head. So be ready for an updated version of this recipe from these two!

Paprikash Ingredients

2 chicken breasts

Salt and pepper

2-3 Tbsp butter

1 yellow onion

1 Tbsp paprika

½  teaspoon cayenne

1/2 cup chicken broth

1/4 cup sour cream

1 ½ cup mushrooms



  1. Season the chicken with salt and pepper.
  2. Slice the onions and mushrooms
  3. Brown the chicken for 4-5 minutes on each side. Remove the chicken and set aside.
  4. Add the onions to the pan. Cook 3 minutes. Add the mushrooms to pan and cook another 4 minutes.
  5. Add the paprika, cayenne, and a dash of salt and pepper.img_0488
  6. Add the chicken, chicken broth. Cover the pan and allow it to simmer for approximately 20 minutes, until the chicken is cooked through.img_0489
  7. Remove the chicken from the pan again, then stir in the sour cream. Stir to combine and season with salt and pepper to taste.
  8. Toss the chicken back in the pan and coat it with the sauce.


Parsley Mashed Potatoes Ingredients

2 Tbsp fresh chopped parsley

4-5 small to medium russet potatoes

½ cup milk

2 Tbsp butter

1 Tsp garlic powder

Salt and pepper



  1. Bring a small pot of salted water to a boil.
  2. Add the potatoes and cook 15-20 minutes or until you can easily pierce them with a fork. Drain the water.
  3. Add the milk, butter, garlic powder, and a dash of salt and pepper to the potatoes. Mash until creamy.
  4. Add the parsley and stir so that the parsley is even distributed through the potatoes.



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