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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Paprikash Recipe

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This recipe for Chicken Paprikash is from Best of Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz wide egg noodles
1/2 cup fresh flat-leaf parsley, chopped (optional)
2 T olive oil
1-1/2 lb boneless, skinless chicken breasts, cut into 2-1/2 inch pieces
Kosher salt and pepper
1/2 cup dry white wine
1 large onion, sliced
1 green pepper, sliced
2 cloves garlic, chopped
1 28-oz can crushed tomatoes
1 T paprika
1/2 cup sour cream
Directions:
Directions:
1. Cook the egg noodles according to package directions. Drain and return to the pot. Toss with a little butter and parsley. Set aside.
2. Meanwhile, heat 1 T oil in a large skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 2-3 minutes per side. Transfer to a bowl. Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes. Transfer to the bowl with the chicken.
3. Wipe out the skillet and heat the remaining 1 T olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes.
4. Add the crushed tomatoes to the skillet. Add the paprika, 1/2 tsp salt and 1/4 tsp pepper. Add the chicken and the juices, nestling the chicken in the mixture. Simmer until the chicken is cooked through, 2 to 3 minutes. Remove from heat and stir in the sour cream. Serve over the noodles. Additional sour cream can be placed on top, if desired.

 

 

 

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