HUNGARIAN = Chicken and Nokedle

By pattiwarner

Ingredients

• 3 1/2 to 4 lbs chicken
• 1 Tbsp oil
• 1 Tbsp butter
• 1 cup sliced mushrooms
• 1 cup diced onions
• 1 cup diced green pepper
• 1 cup diced red pepper
• 3 Tbsp flour
• 1 can (14 1/2 oz) chicken broth
• 1 Tbsp tomato paste
• 1 Tbsp paprika
• 1 to 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 c. sour cream or more to liking
• Nokedle or Noodles

Preparation

Step 1

Brown chicken in oil and butter. Remove. Discard all but 3 Tbsp drippings. Saute mushrooms, onions and peppers until crisp tender 2-3 minutes. Stir in flour until smooth. Gradually add broth stirring constantly. Bring to boil and cook and stir 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. Return chicken to pan. Bring to boil. Reduce heat, cover and simmer for 60-70 minutes until chicken juices run clear. Remove chicken. Add sour cream to sauce, stir til smooth(do not boil). Spoon over chicken and noodles.