Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 lb chicken breast, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped parsley for garnish
Special Equipment Needed:
- Non-stick pan
- Mixing bowl
- Whisk
- Saucepan
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, eggs, milk, salt, black pepper, and paprika. Whisk until smooth and set aside.
2. In a non-stick pan, sauté chicken, mushrooms, onion, and garlic in butter until chicken is cooked through and mushrooms are tender.
3. Add flour to the pan and stir until well combined.
4. Gradually add chicken broth to the pan while stirring constantly. Bring to a boil and let simmer for 5 minutes.
5. Remove the pan from heat and stir in sour cream. Season with salt and pepper to taste.
6. Preheat a non-stick pan over medium heat. Pour a ladleful of the pancake batter into the pan and swirl to coat the bottom. Cook for 1-2 minutes or until the edges start to lift.
7. Flip the pancake and cook for another 1-2 minutes. Repeat with the remaining batter.
8. To assemble, place a pancake on a plate and spoon the chicken and mushroom mixture on top. Roll up the pancake and repeat with the remaining pancakes.
9. Garnish with chopped parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 16g
Carbohydrates: 38g
Protein: 31g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Mushrooms can be substituted with any other type of mushroom.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add diced potatoes to the chicken and mushroom mixture for a heartier dish.
- Use different herbs and spices to season the chicken and mushroom mixture.
Tips and Tricks:
- Make sure the pancake batter is smooth and free of lumps.
- Use a non-stick pan to prevent the pancakes from sticking.
- Keep the pancakes warm in the oven while cooking the remaining pancakes.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve on a plate with a side salad or roasted vegetables.
Garnishes:
Chopped parsley
Pairings:
Pair with a light-bodied red wine or a crisp white wine.
Suggested Side Dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting Advice:
- If the pancake batter is too thick, add more milk.
- If the pancakes are sticking to the pan, add more butter or oil.
Food Safety Advice:
Make sure the chicken is cooked through and reaches an internal temperature of 165°F.
Food History:
Hortobágyi Palacsinta is a traditional Hungarian dish that originated in the Hortobágy region of Hungary. It is a savory pancake filled with meat and vegetables.
Flavor Profiles:
Savory, creamy, and earthy.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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Region: Hungarian