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Chicken Paprika

4 bone-in chicken breast halves (3 pounds)
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon tomato paste
1 to 2 garlic cloves, minced
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
Dash hot pepper sauce
1 cup (8 ounces) sour cream

Place chicken in a pressure cooker; top with onion. In a small bowl,

Printed from tasteofhome.com Oct 11, 2008

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Chicken Paprika cont.

combine flour and broth until smooth. Whisk in the tomato paste,
garlic, paprika, salt, thyme and hot pepper sauce. Pour over the
chicken. Close cover securely; place pressure regulator on vent
pipe. Bring cooker to low pressure over high heat. Reduce heat to
medium-high; cook for 12 minutes. (Pressure regulator should maintain
a slow steady rocking motion or release of steam; adjust heat if
needed.) Remove from the heat. Immediately cool according to
manufacturer's directions until pressure is completely reduced.
Remove chicken and keep warm. Stir sour cream into cooking juices;
serve over chicken.

Yield: 4 servings.