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My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. —Pamela Eaton, Monclova, Ohio
Nutritional Facts 1 serving (1 each) equals 377 calories, 22 g fat (11 g saturated fat), 144 mg cholesterol, 574 mg sodium, 7 g carbohydrate, 1 g fiber, 34 g protein.
Originally published as Hungarian Chicken Paprikash in Taste of Home April/May 2007, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jul. 30, 2011 by shirleytemple
Hungarian Chicken Paprikash recipe's, should always stipulate, Sweet Hungarian Paprika NOT the Hot, or it will ruin your dinner,
Reviewed on Jan. 10, 2011 by beksand
One of our favorite meals!!!!!
Reviewed on Oct. 08, 2010 by blattyak
Wow! Brought me back to childhood. This was so good. I sent a copy to all my brothers & sisters. Just like mom's & so easy. Thankyou!!
Reviewed on Aug. 15, 2010 by os_developer
Very easy to make and delicious
Reviewed on Dec. 29, 2009 by PucciBaby
This recipe tastes just like what my mom used to make when I was younger. I cut the chicken into pieces for faster cooking time and made egg noodles with it. Delicious!
Reviewed on Nov. 01, 2009 by RaesMama1
My family loved this recipe! It's become part of our regular menus!
Reviewed on Feb. 10, 2009 by smokingdragons
Just made this for dinner with the Spatzels. Absolutely delicious. Thought the spatzels would be difficult, used my deep fry basket and they drop right in the pan.smokingdragons
Just made this for dinner with the Spatzels. Absolutely delicious. Thought the spatzels would be difficult, used my deep fry basket and they drop right in the pan.
smokingdragons
Reviewed on Jul. 14, 2008 by lisa53202
A word of advice: using REAL Hungarian paprika makes all the difference in the world!
Reviewed on Apr. 13, 2008 by beth917
This is just about the same as my mom's recipe - she combines the sauce and the Spatzels with the chicken for the final baking. She uses the same recipe that her mother used from Hungary. When making this for potlucks at work she shreds the chicken so there are no bones for easier serving.
Reviewed on Apr. 09, 2008 by cats1750
excellent
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