Hungarian chicken dgsv43a

Yield: 6 Servings

Measure Ingredient
6 tablespoons Flour
1 each Broiler-fryer chicken*
1 each Onion; large-chopped
1½ tablespoon Paprika
1 teaspoon Salt
⅔ cup Chicken broth
1 each Parsley-buttered egg noodles
1 each Salt & Pepper to taste
¼ cup Butter or margarine; divided
⅔ cup Tomato juice
1 teaspoon Sugar
1 each Bay leaf
⅔ cup Sour cream

*The chicken should be about 3½ lb. size, and cut up in serving pieces. Combine flour, salt and pepper and place in a plastic bag.

Shake chicken, a few pieces at a time, in flour mixture. Melt 1 T.

butter in a large skillet. Saute onion iuntil tender.

Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt. Pour over chicken. Add bay leaf, broth and reserved onion.

Cover and simmer 45-60 minutes or until chicken is tender. Remove chicken to a platter; keep warm.

Reduce heat to low, remove bay leaf and stir in sour cream. Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. A recipe of Crystal Garza of Shamrock, Texas reformated and brought to you by Judy Lausch, DGSV43A.

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