Saturday, February 11, 2006

Chicken Paprika

1/4 c butter
1 medium onion, chopped
4-5 boneless, skinless chicken thighs
2 t sweet paprika
1 c chicken broth (or 1 c water + 1 t chicken bouillon powder)
2 t flour
1 c light or regular sour cream

Dry chicken with paper towels. Heat butter. When bubbling, add chopped onion and sauté slowly until soft (do not brown). Add chicken and sauté slowly, turning often, until bright yellow. Sprinkle with paprika; stir through onions until all pieces are coated. Sauté 3 or 4 minutes more. Add broth; bring to a boil, cover and reduce heat. Simmer until done (30-35 minutes). When chicken is done, remove from pan. Blend flour and sour cream; stir into broth until thickened. Return chicken to pan; simmer for 5 more minutes. Serve over noodles. 3-4 servings.

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