Paprika Chicken

By S. Danford

Ingredients

• 1 broiler/fryer chicken cup up
• 1 T cooking oil
• 1 T butter
• 1 cup fresh sliced mushrooms
• 1 cup diced onion
• 1 cup diced green pepper
• 1 cup diced sweet red pepper
• 3 T flour
• 1 can (14.5 oz) chicken broth
• 1 T tomato paste
• 1 T paprika
• 1 t salt
• 1/2 t pepper
• 1/4 cup sour cream

Preparation

Step 1

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

Serves 4-6