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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
1 tablespoon canola 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 king arthur unbleached 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 |
hot cooked noodles |
1/4 cup sour cream |
Directions:
1. 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.
2. 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.
3. 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.
4. Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles. Yield: 4-6 servings.
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