When using chicken, reduce the cooking time so the chicken is tender. Simmer onion and paprika together with a little water for five minutes. Add fillets, spoon sauce over the top and simmer just until the fish is tender. Remove fish and reduce sauce if too thin. One can also add sour cream to this dish.
Sour cream is almost as characteristic of Hungarian cuisine as the paprika.
Gentle heating neither thins nor curdles it. It should not boil. Low or non-fat sour cream also works well. The sausages used in the potato dish and soup have Hungarian names, but some are not available in this area. Substitute with salami, Polish, linguica or kielbasa.