Chicken Paprikash

Recipe by Russ Wells
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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook slowly 8 slices of Bacon in electric skillet until crisp and brown.
  • Remove the bacon strips and add 1/4 cup of finely chopped onion.
  • Cook Onion until transparent.
  • Remove onion from skillet.
  • Cut Chicken breast into serving size pieces of chicken.
  • Cut 1 breast into thirds.
  • In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
  • Shake to mix ingredients.
  • Place chicken in bag, shake to coat.
  • Brown chicken in bacon grease.
  • Reduce heat and add 2 cups of chicken stock or bullion.
  • Cover pan and cook chicken until tender.
  • In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
  • Heat until mixture bubbles.
  • Stir constantly.
  • Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
  • When throughly heated, low heat.
  • Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
  • When sauce and sour cream are mixed add crushed bacon and onion to sauce.
  • Pour sauce over chicken in the skillet.
  • Heat 3-5 minutes.
  • Turn off heat and let it sit for 1 hour.
  • Reheat before serving.
  • Sprinkle with paprika.
  • Serve over Spatzle.
  • Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
  • Add water to mixture to create a very thick batter that will break with a spoon.
  • Drop small amounts of batter (spoon size) into boiling salted water.
  • Boil gently for 5-8 minutes.
  • Drain and toss with butter so they won't stick together.
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