Chicken in Sour Cream Paprika Sauce

Total Time
1hr
Prep
15 mins
Cook
45 mins

This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.

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Ingredients

Nutrition

Directions

  1. Lightly dust chicken chunks with some flour- just enough to coat.
  2. Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
  3. Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
  4. Remove from pan using a slotted spoon and set in a covered dish to keep warm.
  5. Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
  6. Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
  7. Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
  8. Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
  9. Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
  10. Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.