Hungarian Chicken Paprikash with Buckwheat Grits

Method

1. In a large skillet, melt butter over medium heat. Add bell pepper and carrot, sauté until softened.
2. Add chicken breast and cook until browned. Remove and set aside.
3. Stir in sweet and hot paprika, cooking for 1-2 minutes.
4. Return chicken to the pan, add broth, and simmer for 20-25 minutes.
5. Stir in heavy cream and season with salt and pepper. Cook for another 5 minutes.
6. Meanwhile, cook buckwheat grits in boiling salted water for 15-20 minutes.
7. Serve the paprikash over buckwheat grits, garnished with fresh dill.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.