Chicken Paprika with Sour Cream Gravy

By Tamipri

Ingredients

• 1 (3 lb.) broiler-fryer chicken, cut up
• 1/4 c. flour
• 2 Tb. oil
• 3/4 c. water
• 1/2 c. chopped onion
• 2 tsp. paprika
• 1/2 tsp. salt
• 1 Tb. flour
• 1 (8 oz.) sour cream
• 1 tsp. finely shredded lemon peel
• Hot cooked spaetzle

Preparation

Step 1

Rinse chicken; pat dry. Place the 1/4 c. flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In a large skillet cook chicken in hot oil about 10 minutes or until brown, turning to brown evenly. Drain off fat. Add water, onion, paprika, and salt. Cover; cook 35-40 minutes or until no pink remains. Transfer to a platter, reserving juices; cover chicken to keep warm.

Stir the 1 Tb. flour into sour cream. Stir mixture into reserved juices in skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in lemon peel. Serve over chicken and spaetzle.

Each serving=387 calories