 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is one of my original recipes, but I've made it so long that it's an old favorite for my family! I always try to include a variety of ingredients to give my recipes a unique touch. The combination in this dish is quite unusual, and people always want to know what's in it. Ingredients:
2 whole chicken breasts, halved, skinned and boned |
2 tablespoons butter |
1 medium onion, chopped |
1/2 cup chopped green pepper |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon paprika |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 cups chicken broth |
1 cup (8 ounces) sour cream |
1/4 teaspoon grated lemon peel |
1/2 cup finely chopped dried apricots |
cooked egg noodles |
Directions:
1. In a skillet, saute chicken in butter until browned. Remove chicken. Cook onion and green pepper in drippings until soft. Add flour, paprika, salt and pepper; stir until well blended. Gradually add chicken broth, stirring until smooth and thickened. Remove from the heat; stir in sour cream, lemon peel and apricots. Arrange chicken in a greased 11-in. x 7-in. baking dish. Pour sauce over chicken. Bake, uncovered, at 350° for 20-30 minutes or until a meat thermometer reads 170°. Place hot noodles in a serving dish. Arrange chicken over noodles. Top all with sauce. Yield: 4 servings.
|
|