Paprika Chicken

By S. Danford

TAKES 2 HOURS

Ingredients

• 1 fryer chicken, cut up
• 1 T cooking oil
• 1 T butter
• 1 c fresh mushrooms, sliced
• 1 c onion, diced
• 1 c green pepper, diced
• 1 c sweet red pepper, diced
• 3 T flour
• 1 (14.5 oz) can chicken broth
• 1 T tomato paste
• 1 T paprika
• 1 to 1 1/2 t salt
• 1/2 t pepper
• Hot cooked noodles
• 1/4 c Sour Cream

Preparation

Step 1

In a dutch oven over med heat, brown the chicken in oil and butter. Remove chicken.
Saute the mushrooms, onion, and peppers in the drippings until crisp-tender about 2-3 minutes.
Stir in flour until smooth.
Gradually add broth, stirring constantly.
Bring to a boil; cook and stir for 1 min or until thickened.
Stir in tomato paste, paprika, salt, and pepper.
Return chicken to pan; bring to a boil.
Reduce heat, cover an simmer for 60 minutes or until chicken juices run clear.
Remove chicken to a platter with noodles; keep warm.
Add sour cream to the sauce; stir until smooth (do not boil).
Spoon over chicken and noodles.