Hungarian Chicken Paprikash with Sour Cream and Potatoes

Method

1. Dice chicken and season with salt and pepper.
2. In a large skillet, melt butter and sauté onion until soft.
3. Add paprika and cook for 1 minute.
4. Add chicken and cook until golden brown.
5. Pour in chicken broth and bring to a simmer.
6. Add peeled and cubed potatoes, cover, and cook for 20 minutes.
7. Stir in sour cream and heat through.
8. Serve with a sprinkle of fresh parsley.
9. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.