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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Paprika Chicken Recipe

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This recipe for Paprika Chicken is from The Fenstermaker-King Family Cookbook Project, 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:  
1 broiler/fryer chicken (3 1/2 to 4 lbs), cut up
1 Tbsp cooking oil
1 Tbsp butter or margarine
1 cup sliced fresh mushrooms
1 cup diced onion
1 cup diced green pepper
1 cup diced sweet red pepper
3 Tbsp all-purpose 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
Hot cooked noodles
1/4 cup sour cream
Directions:
Directions:
In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 Tbsp drippings. Saute 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 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 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.
Personal Notes:
Personal Notes:
Makes 4-6 servings

 

 

 

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