Foolproof Chicken Paprikash

Recipe by ElaineAnn
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE:I use 6 boneless skinless chicken breast halves to serve 6 because we like extra sauce.
  • Shake chicken in flour, salt, and pepper in a plastic bag.
  • Coat well.
  • Save remaining flour for gravy.
  • Brown chicken, part at a time, in butter and oil in Dutch oven.
  • Remove chicken when browned, pour off drippings, and return 1 tablespoonful to kettle.
  • Stir in onion and sauté until soft.
  • Add water, instant chicken broth , and paprika.
  • Scraping brown bits from bottom of kettle, heat to boiling.
  • Return chicken to kettle, cover, and simmer 30 minutes or until chicken is tender.
  • Remove chicken to shallow pan and reheat broth to boiling.
  • Measure 2 tablespoons of saved flour and add water to make paste.
  • Stir into broth.
  • Cook, stirring constantly, until gravy thickens and boils 1 minute.
  • Blend sour cream and whipping cream in a small bowl and stir into gravy.
  • Return chicken and reheat slowly to boiling.
  • Serve over noodles or dumplings.
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