From the kitchen of Jon and Jori!!!

Here is something to make your stomach happy. Hope you give it a try. We got all the items at SPAR.

From the kitchen of Jon and Jori:

Chicken-Mushroom Paprikash California-Style,
with carmalized honey carrots, and pepper salad

Ingredients:
(you should be able to find everything at Spar)

for the chicken:

2 boneless skinless chicken breasts
1 package Maggi brand Tejszínes-Gombás Ragu
1 175 gram container of Tejföl (like sour-cream)
roughly 4 big white mushrooms
pepper (fekete bors - comes in a packet, not a shaker)
semi-sweet white wine (we recommend Muscat Ottonel)
mild virgin ground paprika (we recommend stuff that is hand-ground by the mayor of your town)
sunflower oil
milk (2.8%)

for the carrots:

Akácméz (honey)
1 package of majoranna morzolt
1/2 pound carrots
1 med-sized white onion
brown sugar (barnacukor)

for the rice:

white rice (risz)
little bit of sunflower oil
little bit of sea-salt (tengeri só) or regular salt

for the salad:

leaf lettuce
half a pale yellow pepper
a third of a big green spicy pepper
more big white mushrooms (as much as you want)
salad dressing (we recommend a creamy light dill - kapros salatóntet)

YOU WILL NEED:

two saucepans, one with a lid (for the rice)
a decent skillet
a gas grill oven with at least three burners
nice knife
wooden spoon (metal will not work well with the carrots!)

INSTRUCTIONS:

1) Carrots: Peel and slice. Put in a saucepan of 1 cup of boiling water (with a little bit of salt). Boil 5 min.

2) Carrots: Chop the onion into medium-fine pieces, and add to the carrots.

3) Rice: Add salt and 1 tbsp of sunflower oil to the water for the rice. (Cook rice as usual.)

4) Chicken: Lightly grease the bottom of the skillet with sunflower oil. Put salt and pepper on chicken, then brown lightly until they are cooked through, no pink (~5 min).

5) Salad: Make any kind of salad you like. We suggest leaf lettuce, half a pale yellow pepper, and part of a spicy green pepper (sliced thinly), and/or tomatoes, a sliced up apple, and dill dressing.

6) Chicken: Turn chicken every now and then. Add to the pan the crushed mushrooms, and stir. This should soak up most of the remaining oil.

7) Carrots: Thoroughly drain water. Add 2 tbsp of honey, 1 heaping tsp of marjoram spice, and 1/3 cup of brown sugar. Put them on medium high heat. CONSTANTLY watch and stir! At first they'll be watery, but be careful not to boil away all the liquid. Boil and stir until the water is reduced to syrup.

8) Chicken: In the mean-time... Have your handy kitchen-helper add to the chicken the sour-cream, mushroom sauce packet, and 1/4 cup milk. Simmer on low heat 5-10 min.

9) While these things are simmering, relax and have some wine while your assistant does the dishes and monitors the carrots.

10) Carrot: When carrots have almost no liquid left, take them off the stove, stir again once quickly to distribute the syrup evenly. They should be firm and not mushy! They're done now.

11) Chicken: Add 3 tbsp of wine, and 2 tsp of paprika. Stir. Let the sauce and chicken simmer, and flip the chicken around a lot to coat it. It's done now.

12) Serve with the rice underneath, and sauce on top. Furthermore, we recommend dining on a nice, bright balcony and eating as the sun sets. With fine wine. And a nice table-cloth.