Chicken Breast Goulash with Gravy

Cooking method

1. Step 1:

   

   How do you make chicken breast goulash? Gather the ingredients you'll need. You can use ready-cut chicken breast fillets or a whole bone-in chicken breast. If yours is on the bone, cut the meat away from the bone first.

2. Step 2:

   

   Rinse the chicken breast and cut it into small, bite-size pieces.

3. Step 3:

   

   Peel the onion. I use it whole and fish it out at the end of the simmering. If you'd rather, you can dice it small instead.

4. Step 4:

   

   Peel the carrot and grate it on the large holes of a box grater.

5. Step 5:

   

   Heat the vegetable oil in a skillet. Add the chicken pieces and fry over high heat, stirring now and then, until they turn lightly golden. High heat is important here — it sears the surface and locks the juices inside the meat.

6. Step 6:

   

   Add the grated carrot to the skillet, stir, and cook everything together over low heat for another 7-10 minutes. If you want finely diced onion in your goulash, this is the point to add it, right along with the carrot.

7. Step 7:

   

   Add the ketchup and flour to the skillet. To keep lumps from forming, sift the flour through a fine strainer as you add it. Stir everything thoroughly so the flour coats the meat evenly.

8. Step 8:

   

   Pour in the hot water. Drop in the whole onion, if you didn't add it earlier with the carrot. Season the pan with salt and pepper and stir. Bring the goulash to a boil, then lower the heat and let it simmer gently for about 30 minutes, until the chicken is cooked through.

9. Step 9:

   

   Spoon the finished goulash onto plates and, if you like, scatter some chopped fresh herbs on top. Serve it over any side you like — steamed rice, buckwheat, potatoes, or pasta all work well. Enjoy!