Chicken Paprikash Recipe
Ingredients
| Chicken breasts | 3 | |
| Cooking oil | 2 Tablespoon | |
| Onions | 2 Medium, sliced | |
| Paprika | 1 Tablespoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Hot cooked noodles | ||
Directions
In 12-inch skillet brown chicken breasts in hot oil about 10 minutes.
Drain off fat.
Season chicken with some salt and pepper.
Add onion to skillet.
Blend in paprika.
Stir in wine, bouillon granules, and 1/4 cup wafer.
Bring to boiling.
Reduce heat; cover.
Simmer 20 minutes.
Remove chicken to serving platter; keep warm.
Combine sour cream and flour; stir into liquid in skillet.
Heat and stir till thickened (do not boil).
Drain off fat.
Season chicken with some salt and pepper.
Add onion to skillet.
Blend in paprika.
Stir in wine, bouillon granules, and 1/4 cup wafer.
Bring to boiling.
Reduce heat; cover.
Simmer 20 minutes.
Remove chicken to serving platter; keep warm.
Combine sour cream and flour; stir into liquid in skillet.
Heat and stir till thickened (do not boil).
Chef
