When I was a working girl, I was always looking for recipes that were quick and tasty that pleased my husband and me. A simple weeknight dinner. We shopped at Roche Brothers in Wellesley and I used to buy Purdue chicken cutlets, sliced thin and ready for a quick saute. We are also fans of Mittel Europa cuisine, especially the goulashes and dishes of Hungary. The Purdue cutlets sometimes came with recipes, and I was intrigued by Breast Budapest. I made it, and 20+ years later, I’m still making it, and it works for chicken tenders, too. This week, I had some extra mushrooms and red bell pepper that I tossed in, too. We like it on noodles, but rice would also work.
I use a little over half a pound for two people. Leftovers are lovely.
10 oz. or so of chicken cutlets or tenders – salt and pepper to taste – 3 T. flour = 2 t. paprika (I use a mixture of sweet and smoked) – 2 T. butter- 1 T. canola oil, 1 T. minced shallot or onion (I use a bit more) – 1/2 c. chicken broth – 1/2 cup heavy cream (half and half will work) -1 T. tomato paste – 2 T. sour cream- 1 T. chopped fresh parsley
Season breast slices with salt and pepper. Combine flour and paprika and dust breast slices lightly. Heat butter and oil in a large heavy skillet over medium heat. Saute chicken on each side until golden brown. Time will differ for tenders and cutlets. Remove chicken and keep warm. Stir remaining flour and shallot or onion into pan drippings and cook over medium heat, stirring constantly, 30 seconds. Add broth, cream, and tomato paste and cook over medium heat 2-3 minutes, stirring until sauce thickens and reduces to 3/4 cup. Remove from heat and stir in sour cream. Arrange chicken on a bed of buttered noodles or rice and spoon sauce over the top. Sprinkle with parsley before serving. .