Saturday, May 1, 2010

chicken paprikash

2 T. butter
2 onions, thinly sliced
salt and pepper, to taste
1 lb. boneless, skinless chicken breasts
1 T. sweet paprika
1 c. chicken stock
1 c. sour cream
1/2 lb. fully cooked & drained egg noodles

1. heat the butter in a large skillet. add the onions and season with salt and pepper. cook for 3 minutes.

2. cut chicken into cubes and add to the skillet, then add the paprika and chicken stock. stir to incorporate the paprika. bring to a boil. reduce heat to a simmer, cover skillet, and let simmer for one hour. remove from heat.

3. stir the sour cream into the sauce in the skillet. nd stir to coat. Serve over egg noodles

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