Paprikahuhner (paprika Chicken)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Ethnic, Poultry	6	Servings

INGREDIENTS

2		Broiler-fryers, 2 1/2 to 3
		lbs. each quartered
1/2	c	Butter or margarine
1 1/2	c	Chopped onion
1/4	c	All-purpose flour
2	t	Salt
1	c	Chicken broth
1		To 2 tsp paprika
2	c	Dairy sour cream

INSTRUCTIONS

Wash chickens and pat dry. Heat butter in a large skillet and saute
onions until soft and light yellow. Lay chicken pieces over onions  and
saute. Simmer, covered, over low heat for about 45 minutes. When
chicken is tender, remove and keep warm. Stir flour and salt into
onions. Gradually stir in chicken stock. stir over low heat until
thickened. Remove pan from heat and mix paprika into liquid. Amount
depends on taste and color desired. Blend in sour cream. Add chicken
to sauce. Spoon sauce over chicken. Reheat but do not boil. Serve  with
noodles or dumplings. Makes 6 servings.  From: Steve Herrick Source:
[Woman's Day Encyclopedia of Cookery,  Vol. 1 - 1966]  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 271 Calories From Fat: 156 Total Fat: 17.6g Cholesterol: 51mg Sodium: 1061.5mg Potassium: 251.4mg Carbohydrates: 8.1g Fiber: <1g Sugar: 1.8g Protein: 19.6g