Chicken Paprikash
This is another fantastic recipe from my Wife's family recipe box.
1/4 cup
flour
5 tsp paprika, divided
3/4 tsp salt divided
1/4 tsp pepper
2 chicken cutlets (cut in half, 4 pcs)
2 Tbsp cooking oil (I used avocado)
1 cup chopped onions
1 cup chicken broth
1 cup sour cream
6 oz egg noodles, cooked and drained
In a large ziplock bag combines flour, 2 tsp paprika, 1/4 cup salt and pepper. Add chicken and shake well to coat. In a large skillet heat oil over medium heat, add chicken. Cook, turning once, 8-10 minutes or until done. Remove the chicken, set aside, and keep warm. Add onions, remaining paprika, and salt to the skillet, saute for 2 minutes. Stir in chicken broth, bring to a boil. Reduce heat, cover, and simmer for 5 minutes. In a small bowl combine sour cream and 1/2 cup hot pan juices, then stir into skillet. Stir constantly and cook for 1 minute. Toss sauce with the egg noodles. Serve the coated egg noodles with the chicken.
In a large ziplock bag combines flour, 2 tsp paprika, 1/4 cup salt and pepper. Add chicken and shake well to coat. In a large skillet heat oil over medium heat, add chicken. Cook, turning once, 8-10 minutes or until done. Remove the chicken, set aside, and keep warm. Add onions, remaining paprika, and salt to the skillet, saute for 2 minutes. Stir in chicken broth, bring to a boil. Reduce heat, cover, and simmer for 5 minutes. In a small bowl combine sour cream and 1/2 cup hot pan juices, then stir into skillet. Stir constantly and cook for 1 minute. Toss sauce with the egg noodles. Serve the coated egg noodles with the chicken.
