| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Hungarian | Poultry, Chicken, Suzy, Hungarian, Pasta | 4 | Servings |
INGREDIENTS
| 1/4 | c | Flour |
| 5 | ts | Paprika, divided |
| 3/4 | ts | Salt, divided |
| 1/4 | ts | Pepper |
| 4 | Chicken cutlets | |
| 2 | T | Corn oil |
| 1 | c | Chopped onions |
| 1 | c | Chicken broth |
| 1 | c | Sour cream |
| 6 | oz | Wide egg noodles |
| (about 4 cups)cooked,drained |
INSTRUCTIONS
Source: Mueller's Egg Noodles In large plastic food bag combine flour, 2 tsp paprika, 1/4 tsp salt and pepper. Add chicken; shake to coat well. In large skillet heat corn oil over medium heat; add chicken. Cook, turning once, 8-10 minutes or until done. Remove; set aside and keep warm. Add onions, remaining paprika and salt to skillet, saute 2 minutes. Stir in chicken broth; bring to boil. Reduce heat; cover and simmer 5 minutes. In small bowl combine sour cream and 1/2 cup hot pan juices; stir into skillet. Stirring constantly, cook 1 minute. Toss sauce with egg noodles. Serve with chicken. Makes 4 servings. From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 5, 1999
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