Chicken paprikash with potatoes from Pressure Perfect: Two Hour Taste In Twenty Minutes Using Your Pressure Cooker by Lorna J. Sass

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • florador on February 26, 2015

    Really tasty sauce! But chicken was dry-tasting. The flavors didn't penetrate the large breast pieces. Next time instead of having chicken breasts whole, perhaps cut into 1-1.5 inch pieces? Also needed a bit more salt than 1 teaspoon. Went together easily. Liked the potatoes (rather than the usual noodles often served with Paprikash). We didn't use the dill. The caraway flavor was a lovely low-note to the flavors -- not overpowering at all.

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