Paprika Chicken 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up 1 tablespoon vegetable oil 1 tablespoon butter 1 cup sliced fresh mushrooms 1 cup diced onion 1 cup diced green pepper 1 cup diced sweet red pepper 3 tablespoons all-purpose flour 1 can (14-1/2 ounces) chicken broth 1 tablespoon tomato paste 1 tablespoon paprika 1 to 1-1/2 teaspoons salt 1/2 teaspoon pepper Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Paprika Chicken cont. Hot cooked noodles 1/4 cup sour cream In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm . Add sour cream to sauce; stir Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Paprika Chicken until smooth (do not boil). Spoon over chicken and noodles. Yield: 4-6 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008