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Hungarian Chicken Paprikas Recipe

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This recipe for Hungarian Chicken Paprikas, by , is from A Little Slice of Heaven, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy von Stempa


1, 3 pound frying chicken, cut up (I use all boneless breasts)
1/2 cup flour
Salt and pepper (I use Paula Deen's House Seasoning)
4 tablespoons oleo
1 medium onion, peeled and diced
1/2 pound mushrooms, sliced
1 tablespoon Hungarian sweet paprika
1 cup chicken broth (from the box)
1/2 cup dry white wine
2 tablespoons flour
1/2 cup sour cream

Combine flour, salt and pepper in plastic bag; add chicken pieces a few at a time, and shake to coat. Melt oleo in a large pan; add chicken and brown well on all sides. Remove from pan. Add onions and mushrooms, and sauté until lightly browned. Add paprika. Stir in chicken broth and wine; add chicken and bring to a boil. Reduce heat to low and cook for 50-60 minutes or until chicken is tender. Combine flour and sour cream; stir well. Remove chicken from pan and whisk sour cream mixture into pan juices. Cook over very low heat until thickened. Add Wondra Flour if necessary for additional thickening. Pour sauce over chicken and serve with rice or dumplings.




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