Chicken Paprikash

My Oma used to make this for us for Sunday dinner.
Karen Moser


printer friendly version

2 whole chicken breasts, split, with bones and skin removed
1 large onion,chopped
4 T. butter, divided
1/2 c. water
2 T. Sweet Hungarian Paprika, divided**
1 8oz. carton sour cream
2 T. flour
Salt and Pepper to taste

In large skillet, saute onion in 2 T. butter until tender. Remove from skillet and set aside. Sprinkle chicken breasts with salt and pepper and 1 T. paprika. In same skillet, cook chicken in 2 T. butter until just white, do not brown. Add water, 1 T. paprika and sauteed onions to chicken. Cover and simmer for 10 minutes. Blend flour into sour cream. Reduce heat under chicken and add sour cream mixture. Cook very gently for about 5 more minutes or until sauce has thickened. Serve over hot buttered noodles or spatzel. Serves 4.

**Note: Sweet Hungarian Paprika must be used. Any other type will not give the same results.