It was straightforward, simple, and quick, which are all things I prize in a mid-week meal. My boyfriend did the majority of the cooking for this one and added some Dill for a bit more tartness, it enhanced the tartness of the sour cream nicely. He also threw in another half a teaspoon of paprika. We only used a cup of broth, which was plenty as it still took a fairly long time for the sauce to reduce. The end result however was pleasing and tasty with rice. I'm pretty sure we'll make this again before long, it's just so simple and flexible, you could really use any spice, it doesn't have to be paprika at all, it could have been cumin or even a curry powder.

A good recipe but somewhat lacking a little something extra. It is very similar to a chicken goulash. I topped mine with fresh spring onions and tomatoes and that was a nice touch.

I admit I had to cheat some. I used what I had in the house. I used beef broth instead of chicken and dried onion flakes instead of regular onions. Still turned out great. Next time we will serve over white rice because the sauce was soooooo good. Thanks

This is an awesome dish. Don't believe the negativity in some of these reviews. I made mashed potatoes on the side, which went perfectly with the sauce.

This turned out really well! But, I did take a few recommendations from other reviewers and decreased the chicken stock to a little under 1 cup. As for the prep and cooking, I did doctor it a bit to keep the flavor in the chicken as well as the sauce. First, I marinated big chunks of chicken breast with half the paprika, salt, pepper, and a bit of oregano. I let that sit for a few hours. I cooked the onion in butter first, set it aside, cooked the chicken, set it aside. I cooked the sauce by itself and added some garlic salt and the rest of the paprika. Once it thickened a bit, I put the onions and chicken back in and in about 2 mins, it was done. Perfect over pasta.

I used a can of chicken broth instead of the chicken stock. I also added about 1/2 cup extra sour cream and a little more flour. Very yummy!

This is a delicious chicken dish! It turns out creamy and full of flavor every time. I serve it over penne pasta but can't wait to try it over rice! I like my food on the spicy side so I often add 1/2 - 1 tsp. of cayenne pepper. Great recipe - thanks for sharing!

Delicious! I echo the other reviewer who said to use Hungarian paprika. It's essential to the flavor.

This recipe is perfectly fine except it has a bit too much liquid. The problem is that people must be using the wrong kind of paprika! If you use the sweet bland kind, then of course it will be a bland, boring dish. This is a traditional Hungarian dish - use Hungarian hot paprika and it will be wonderful!

I am Hungarian and this is my family's favourite meal to eat. The original name for the meal is Chocken Paprikash (Csirke Papriks in Hungarian).

This is a great crowd pleaser: simple to make, fantastic flavor. I've made it many times -- and insisted that others make it! Over time I have modified it slightly: I slice the onions into half-moons, and I add the flour to the onions (to cook off the raw flour taste) before seasoning with the paprika, etc. You can leave it simmering after the addition of the stock if you need to delay the serving time. I serve it over egg noodles, but rice also works well.

this is actually quite a good base recipe--the directions need a lot of altering though. there is too little flour called for, and too much paprika. after sauteeing the onions in butter (i used 1 Tbsp), add 1 Tbsp. of paprika, cook for a minute, then add 1 Tbsp flour and cook, stirring, for another minute or two. stir in 1 cup of chick broth, let cook down until it starts to thicken then stir in the other cup of broth, add the chicken back into the sauce, and simmer over low heat until sauce is thickened. whisk in sour cream and you're done. delicious over brown rice...

I found that the recipe called for way too much chicken stock. The result came out too watery and the sauce never thickened, even after adding more thickening. I fixed it by adding in fettuccine pasta into the entire mixture. With a little more chicken breast, it was alright but I don't think I will ever make this again. Also, there is too much paprika. If you love paprika, this is your dish

I have a 100 yr old Hungarian friend who told me how to make this dish. Actually you should use a whole chicken cut up, but to save time and fat I use chicken breasts and canned broth. Use 1 can, 14 oz. add 1 lg chopped tomato and 1 chopped green bell pepper. Dont stir in sour cream until just before serving. Use Hungarian sweet paprika add a little hot paprika for kick if you like. Really good stuff

This recipe was terrible. I had such high hopes for it because it sounded similar to a dish I had in Italy this year that I loved and I was excited to try it. There were so many problems: The sauce did not thicken, it was very bland, the taste of paprika was much too dominant, it was bitter, and it wasn't appealing to the eye (it looked like can dog food).

This recipe NEEDS SOMETHING! I'm not a great cook, so I can't tell you what it's missing, but this is so bland that nobody wanted seconds, or even to finish their first plate...

As others have stated it was quite runny. I would half the chicken broth to fix the problem. The taste was kind of like a plain stroganof.

This is a delicious, easy meal and I made it easier by cooking my on