In a heavy skillet heat the butter, add the onions and garlic and saute until light brown. Add the paprika, salt, tomato, green pepper, and stock. Cover and cook 10 minutes.
Add the chicken, cover and cook until tender, about 40 minutes. Remove the skin from the chicken breasts and return the meat to the kettle. Add water or additional chicken stock, if necessary, to make 1 1/4 cup broth.
Add the flour blended with the half and half and a little of the hot sauce. Cook, stirring, until thickened. Add the sour cream and cook until heated through. Do not let boil. Serve over noodles or rice.
Ken- I made this recipie for Erin when we started dating. Twenty years later this recipie remains one of her favorites.
Originally Submitted
8/22/2011
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