| 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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