Chicken Paprika
8 ounces of fresh mushrooms, sliced (3 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup of margarine or butter
2 to 3 teaspoons of Hungarian paprika or paprika
1/4 teaspoon of pepper
2 cups of cubed cooked chicken (10 ounces)
one 14 1/2 ounce can of chicken broth
2 tablespoons of tomato paste
one 8 ounce carton dairy sour cream or light dairy sour cream
3 tablespoons of all purpose flour
Hot cooked wide noodles
Parsley sprig, optional
In a 10 inch skillet cook the mushrooms, onion, and garlic in margarine or butter over medium heat about 5 minutes or till vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling.
Sift together sour cream and flour. Stir into mixture in skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. If desired, garnish with parsley sprig. Makes 4 servings
Also see Chicken Paprika 2 |
Chicken Cookbooks
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