Paprika chicken ^

Yield: 4 servings

Measure Ingredient
2 tablespoons Flour seasoned with salt and pepper
2 tablespoons Oil
¼ cup Butter
4 Onions, sliced
1 clove Garlic, crushed
2 teaspoons Paprika
2 tablespoons Tomato sauce
1 cup White wine
1 cup Chicken stock
1 tablespoon Chopped parsley
1 teaspoon Thyme
Salt and pepper to taste
1 cup Sour cream

Roll chicken in seasoned flour. Heat oil and 2 tablespoons butter in frying pan. Add chicken and cook until golden brown. Transfer chicken to Dutch oven. Add remaining butter and onions to frying pan. Cook over low heat until onions are tender but not brown, about 5 minutes.

Add garlic and cook 1 minute more. Add paprika and remaining seasoned flour and tomato sauce. Stir until smooth. Add wine and stock; Pour sauce over chicken pieces. Add parsley, thyme, salt and pepper. Cook over low heat about 1 hour or until chicken is tender. Spoon sour cream on top and serve with buttered noodles or rice.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95

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