This week I’m channeling my inner Mark Bittman. Not sure whether it’s his common sense approach, or his love of old chefs and recipes, or the contented look on his face as a bit of fresh tomato sauce drips off his chin. This recipe is adapted from Mark Bittman’s Kitchen Express.
- 2 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts, in pieces
- 1 large onion, sliced thinly
- 2 garlic cloves, crushed
- 1 tsp. minced ginger (or 1/2 tsp. ground ginger)
- 3 Tbsp. Hungarian paprika
- 1 bay leaf
- 2 tsp. salt
- 1 c. chicken broth
- 1/2 c. sour cream (optional)
Sear chicken breasts in olive oil about 1 minute per side. Add onion, garlic, ginger, paprika, bay leaf and salt. Cook 3-4 minutes until onion is just softening. Add chicken broth and bring to a boil. Reduce heat and cook until chicken is just done. Stir in sour cream or skip it altogether. Spoon the chicken breasts onto a platter with raised edges, and serve with a bowl of braised cabbage or greens, with applesauce for dessert.