Categories: Chicken/Seafood

Ingredients

• 1/2/ C flour
• 3 T Hungarian paprika(2 T for dredging meat-remainder will go into sautéing onions)
• salt/pepper
• chicken pieces
• 3 T oil
• 1 C chopped onions
• 1/8 t cayenne
• 2 C chicken broth
• 1 C sour cream

Directions

1. Saute

2. Combine 2 T paprika, with flour, salt and pepper

3. Dredge chick in mixture SAVE REMAINING FLOUR MIXTURE

4. Brown chicken in oil for about 10 minutes-then remove from pot

5. Saute

6. Add onion, remaining paprika, red pepper and salt and saute onion

7. Add chicken back to pot and add enough chicken broth to cover

8. Bring to a boil, reduce heat, cover and simmer 30-45 minutes- until chicken is done

9. Combine remaining flour with 1/2 C only of sour cream and ADD some of liquid from pot into mixture and whisk

10. Pour sauce into pot, stirring constantly

11. simmer 5 min

12. Remove from heat, cool slightly and add remaining 1/2 C sour cream

13. Cook 1 more minute

14. Serve over noodles

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