Breast Budapest: a chicken recipe easy and delicious

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. .

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About judyinboston

I am likely the only person you will ever meet who was born in Montana. I grew up on the High Plains of Colorado and moved down to Houston to pick up a B.A. in English from Rice University. After a stint in Chicago, I moved to New England where I spent twenty-plus years as an Information Systems nerd, a natural choice for an English major. Analytic skills are transferable to any occupation and helped me survive Dilbert-like re-engineering projects and the Millennium Bug. In my writing, I like to put a literary spin on technology, and to show technology’s humor and quirkiness along with its scary aspects. When I’m not writing, cooking or digging in the garden, I’m on a Baltic beach or at Burning Man in the Nevada desert researching my next novel. Some of the groups I belong to are Toastmasters, Sisters in Crime, Mystery Writers of America and New England PEN. I’m also a founding member of the New England Crime Bake Mystery Conference.
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