Don’t be mad at me for saying this (especially if you’re a Canadian and it’s anywhere from December to March), but sometimes, just sometimes, I miss winter. I miss snow lightly falling, fireplaces, coming into a warm house, stomping off the snow, getting some hot chocolate going to warm up the children, or turning the oven on in preparation to make a meal for family or friends in which the scents and warmth please our senses. It’s such a comforting feeling.
I don’t miss the other parts of winter, the driving, the frozen windshields, the who-is-going-to-warm-up-the-car-for-the-kids battle … but I can’t deny I miss parts of the changing of seasons. To me, that’s when food was actually comforting, warming, inviting.
I have no objection to spending a whole day slicing, dicing, simmering, steaming, baking, you name it, it’s my happy place. But lets be honest, those kinds of days don’t always happen when it’s just too hot to do anything but siesta.
This recipe reminds me of a creamy meat stew that’s been simmered on the stove for hours as it warmed up my kitchen on a cold winter day. But instead, when it’s 30 degrees here, I can whip this up in under 30 minutes and still have comforting food. You can serve this over rice, mashed potatoes, or try something new, and make this spaetzle.
Try and not get addicted to that sauce.
- 1/4 cup butter + 1 TAB
- 2 lbs boneless, skinless chicken breasts
- 1 onion, chopped
- 1 1/2 cups chicken broth
- 3 TAB paprika
- about 1/3 cup flour + 2 TAB
- 1 cup sour cream
Cut chicken into bite sized pieces. In a bowl, combine flour, 1 TAB paprika, salt and pepper and whisk.
Heat large skillet over medium heat. Melt 1/4 cup butter. Add chicken and saute until chicken is lightly browned on each side. Remove chicken from pan.
Add remaining 1 TAB butter to pan and saute onion until it is translucent. Return chicken to pan. Add chicken broth and gently simmer over low heat until chicken is cooked through. Remove chicken (leave broth) from pan and tent loosely with foil.
Remove a ladle of the broth into a small bowl. Stir 2 TAB flour into the the bowl and whisk well. Pour mixture back into pan and simmer until the sauce has thickened to your liking. Add sour cream and return chicken to the pan and coat with the sauce.
Serve with my spaetzle recipe.