Chicken Paprikash

Chicken Paprikash

Chicken Paprikash


Makes 6 servings


3 tablespoons butter or margarine
3-1/2 cups thinly sliced onions
2 cups red bell pepper strips
4 large cloves garlic, minced
2-1/2 tablespoons all-purpose flour
4 teaspoons paprika
2 cups chicken broth
2 tablespoons tomato paste
1-1/2 pounds boneless skinless chicken breasts, trimmed and cut into 1 inch strips
Salt and pepper to taste
1 cup sour cream
1 pound cooked extra-wide egg noodles
1 tablespoon minced parsley (optional)


  1. Melt butter in large skillet over medium heat. Add onions, red peppers and garlic; stir well. Cover and cook 15 minutes, stirring occasionally. Do not let vegetables brown; reduce heat if necessary. Stir in flour and paprika. Cook and stir 1 to 2 minutes, until completely blended. Add chicken broth and tomato paste; stir. Increase heat to medium. Cook and stir until sauce comes to a boil. Add chicken. Stir until mixture returns to a boil. Reduce heat to low. Cover and cook 15 to 20 minutes or until chicken is no longer pink in center, stirring occasionally. Season with salt and pepper to taste.
  2. Place sour cream in small bowl. Slowly pour 1/4 cup thickened sauce into sour cream, stirring constantly until blended. Repeat with additional 1/4 cup. Slowly pour sour cream mixture back into skillet, stirring constantly to prevent sour cream from separating. Serve immediately over hot noodles. Sprinkle with parsley, if desired

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