| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hungarian | Chicken, Hungarian | 1 | Servings |
INGREDIENTS
| 4 | Boneless skinless chicken breasts | |
| Pam spray | ||
| 1 | c | Chopped onion |
| 3/4 | c | Water |
| 1/4 | c | Dry white wine |
| 4 | ts | Paprika |
| 1 | ts | Instant chicken bouillon |
| 2 | c | Medium noodles |
| 1/2 | c | Sour cream |
| 5 | ts | Flour |
INSTRUCTIONS
1. Spray large skillet with Pam Preheat over medium burner. 2. Cook chicken in hot skillet for about 15 minutes or until lightly browned. Remove chicken. 3. In skillet stir together onion, water, wine, paprika, and bouillon. Add chicken. Bring to a boil; reduce heat. 4. Cover and simmer for 25 minutes. Meanwhile, cook noodles. 5. Place chicken, without sauce, on plates. Cover and keep warm. 6. In medium mixing bowl, stir together the sour cream and flour; gradually stir in the 1 1/2 cups of pan juices. 7. Pour mixture into skillet. Cook and stir until thickened and bubbly, then leave on heat for 1 more minute. 8. Spoon sauce over chicken and serve with the noodles. Posted to recipelu-digest Volume 01 Number 292 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997
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