| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
St. Louis |
St. louis p, Post1 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Chicken half-breasts -; (abt 2 lbs) |
| 1 |
tb |
Butter |
| 1 |
md |
Onion; finely chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
tb |
Paprika |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Chicken broth |
| 1 |
c |
Light sour cream |
|
|
Cooked egg noodles |
INSTRUCTIONS
Cut each chicken half-breast into 2 pieces. Melt butter in nonstick
Dutch oven; saute half the chicken pieces until browned on all sides.
Remove from pan. Repeat with remaining chicken; remove from pan. If
desired, remove skin from chicken. Add onion to pan; saute until
transparent. Stir in salt, pepper and paprika. Gradually add wine and
chicken broth. Replace chicken, cover and simmer over low heat until
chicken is tender, 35 minutes. Remove chicken. Stir in sour cream
into sauce until well-blended. Do not let boil. Serve chicken and
sauce with cooked noodles. Yield: 4 servings.
Comments: There are almost as many recipes for chicken paprikash as
there are Hungarian cooks. This is a simple version; others add
chopped green pepper and diced fresh tomatoes. Our tasters thoroughly
approved when light sour cream was substituted for the higher-fat
regular product. By using a nonstick-coated Dutch oven and leaving
the skin on the chicken, only 1 tablespoon of butter was needed
during browning.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998
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