Chicken in Sour Cream Paprika Sauce

Recipe by HeatherFeather
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly dust chicken chunks with some flour- just enough to coat.
  • 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.
  • Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
  • Remove from pan using a slotted spoon and set in a covered dish to keep warm.
  • Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
  • Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
  • 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.
  • 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).
  • Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
  • Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
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