Chicken Paprikas

Katharine - posted on 02/11/2009 ( 2 moms have responded )

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Ingredients:

4 to 6 pieces chicken breasts, thighs, or drumsticks
2 tbls. Olive Oil
1 small yellow onion, chopped
1/2 cup chicken broth
1/2 Sherry
2 to 3 tbls. paprika
Salt and pepper to taste
1 Lb. Sour Cream

Brown chicken in olive oil, set aside. Saute onion in olive oil used for chicken until onion is translucent, about 4 minutes. return chicken to pan with onion and sprinkle in paprika, salt and pepper. Add chicken broth and sherry. Bring to boil and reduce heat to low. Simmer for 20 to thirty minutes. Less time for boneless chicken. Boneless breasts are particularly susceptible to drying out.

Remove chicken from pan and set aside. Spoon in sour cream and mix with sauce left in pan. Sauce should be thick and orange in colour. Pour sauce over chicken, or return chicken to pan and turn off heat.

Serve over pasta or white or brown rice

Variations:
Substitute light or fat free sour cream or plain yogurt for sour cream.
Substitute marsala wine, dry white wine, or more chicken broth for sherry.
Sauce can be thickened with cornstarch if necessary.

2 Comments

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Katharine - posted on 02/11/2009

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My grandmother used to make Spaetzle but she called it gnoccedle (spelling is phonetic).  She was from Budapest.  She would not approve of serving paprikas with rice but she wouldn't approve of my tatoo either so , oh well.



Enjoy!  Let me know how it goes.

[deleted account]

A good friend of mine use to make Chicken Paprikas with Spaetzle. It was SO good. The spaetzle was basically like southern dumplings - a loose dough made out of flour & water and put into boiling water (or chicken broth) by the teaspoon or tablespoonful until just cooked. When done right, they look like strange lumpy blobs. YUMMY. I supposed you can spoon the chicken paprikas over the spaetzle, but my friend always threw it all in the pan together so it was coated with the sauce. I haven't had this dish in several years, so I will definitely be trying this recipe.

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