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gaudrey's Chicken Paprikash




Source of Recipe


internet


List of Ingredients




1/2 stick of butter
6 chicken breast halves, boneless, skinless
1 cup chopped onions
8 ounces sliced fresh mushrooms
1 teaspoon seasoned salt (Lawry's preferred)
1 tablespoon paprika
1/4 teaspoon black pepper
1/2 cup white table wine (May use chicken broth)
1 cup chicken broth
1 cup sour cream
Hot, cooked noodles


Recipe



Melt butter in a heavy non-stick skillet over medium heat. Pound chicken between waxed paper to flatten to the same thickness all over. Brown on both sides and remove to a warm platter. Add onions and mushrooms to the pan. Cook and stir just until tender but not browned. Add salt, paprika, and pepper. Add wine, if used, or 1/2 cup of chicken broth. Stir to de-glaze pan. Add the 1 cup of chicken broth. Return chicken to pan. Cover and simmer until very tender, about 30 to 45 minutes, depending on whether chicken or pork is used. Remove from heat and stir in sour cream. Return to heat and heat through but do not allow to boil. Serve over hot, cooked noodles. If a thicker sauce is desired, Make a paste of 2 tablespoons of flour and 2 tablespoons of water. Stir into the mixture before adding the sour cream, and stir until thickened. Remove from heat and stir in sour cream, then reheat but do not allow to boil.

Posted by: gaudrey_GA 2/19/2005 / This is adapted from a very old recipe for Veal Paprikash. With prices being what they are, I now make it with chicken or pork tenderloin. It's still very good with either of those.