Prep 5 mins
Cook 40 mins
This chicken in a paprika tomato sauce is perfect served over hot buttered egg noodles. A family favorite! I originally got this from The Essential Cookbook, but adapted it very slightly to suit my own tastes.
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 lb boneless chicken tenderloins
- 2 medium onions, chopped
- 2 tablespoons sweet Hungarian paprika
- salt, to taste
- 2⁄3 cup crushed tomatoes
- hot buttered egg noodles
- sour cream (I prefer Breakstone's Light)
- Preheat the oven to 300 degrees.
- In a casserole dish, heat the butter and oil on the stovetop over medium-high heat.
- Add the chicken tenderloins and cook until browned on all sides, then remove to a plate.
- Add the onions to the casserole, reduce heat to medium and cook (stirring often) until they're golden brown.
- Stir in the paprika and cook for an additional minute.
- Return the chicken to the casserole, season with salt and cover tightly.
- Bake for 20-30 minutes, until chicken is cooked through.
- Add the tomato puree, stir and cook for 5 more minutes, or until puree is heated through.
- Serve over hot buttered egg noodles with a dollop of sour cream.
I used a smoky paprika and it was delicious! Quick and easy for midweek meal
WE enjoyed this meal very much. I did play with it a bit myslf though, I must confess. Instead of browning the chicken in oil, I simmered it in a cup of chicken broth,which I also then added to the sauce. I also added flour to 8 oz. of sour cream and mixed it in the sauce prior to serving. It's a good recipe when you don't feel like tackling the tradional method - quite, easy and with good results. MEP
I thought this recipe was pretty good...I didn't have tomatoes so I used tomato soup, and I also doctored it up with some seasonings. It probably wasn't anything close to real chicken paprikash, but it tasted pretty good to me. The kids didn't care for it much, so maybe better for a grown-up meal if I add the extra seasonings.