INGREDIENTS

INSTRUCTIONS

Chop onions and fry lightly until light gold but not brown. When they
have begun to glaze, rub in paprika and sugar. Salt & pepper the
chickens, flour well (If desired) fry slowly and lightly in the
paprika butter for 10 min. on each side. Keep flame moderate so as  not
to char the onions. Add 2 cups consomme stew the chickens in this  for
20 min., turning them several times. Now add the heavy cream,  blending
into the sauce by tipping the skillet back and forth. Simmer  all
together until the sauce thickens a little. Remove from fire and  skin
each quarter carefully. Drain the sauce into a bowl, forcing the
onions through a sieve. Wash the skillet so that no particles remain.
(the sauce must be smooth and rich in texture and color.) Pour the
sauce back in the skillet, taste for flavor and add more cream and
paprika if desired. Stir away all lumps. Place chicken in the sauce,
baste heat thoroughly without boiling. Serve on a hot round platter
over a bed of buttered noodles or with a surrounding wreath of loose
noodles or spatzle. Pour some of the sauce over the chicken & serve
the rest separately. serves 6 Budapest Chicken Paprika -
"Paprikas-Csirke Marie's"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 532
Calories From Fat: 257
Total Fat: 29.2g
Cholesterol: 130.3mg
Sodium: 58.4mg
Potassium: 281.1mg
Carbohydrates: 42.5g
Fiber: 2.2g
Sugar: 1.1g
Protein: 24.3g