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Chicken paprikash

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Ingredients/Components

sour cream - 1/4 c
chicken broth - 2 c
yogurt - 1/4 c
medium onion, sliced - 1 item
chicken breasts boneless if desired - 2 lb
paprika for every 3 to 4 pieces chicken - 1 tsp

How to make chicken paprikash:

Brown chicken in a skillet in its own fat or a little oil or margarine. Put chicken to one side of pan then brown onion slices. After the onion is tender add 1 teaspoon paprika for every 3 to 4 pieces of chicken. Spread out chicken and spread seasoned onions on top. You may wish to remove excess fat here or before you add the paprika. Add chicken broth or bouillon. Simmer with the lid on, turning chicken occasionally. Cook 1/2 to 1 hour. Check the meat with a fork, if easily separated, it is done. Add some of the hot broth to the yogurt and sour cream mixture until it is warmed, then add to pan. Heat on low to avoid curdling. Serve over potato dumplings, egg noodles or rice.

Recipe categories: Chicken, Poultry, Chicken breast.

Rating:

3.6

Average rating: 3.6, total votes: 5

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