PAPRIKA CHICKEN

serves 6
recommended sides: egg noodles, rice, mashed potatoes, steamed or roasted veggies, salad
INGREDIENTS:

1 chicken cut up in pieces

1/3 cup flour

2 tablespoons oil

2 medium onions, halved and sliced

2 tablespoons sweet paprika

1 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 cups chicken broth

1/2 cup sour cream

dried parsley

Dredge chicken in flour; reserve remaining flour. In a large skillet over high heat, brown the chicken pieces on all sides in oil; remove from skillet. When all pieces are browned, stir onions and reserved flour into the skillet drippings. Cook, stirring for 2 minutes. Stir in paprika, salt, pepper, and chicken broth. Add the chicken back to the skillet. Reduce heat to medium low and cover. Simmer for 25 minutes, turning once, until chicken is tender and juices run clear when pierced with a fork. Using tongs, remove chicken to a large serving tray or platter. Skim fat from skillet and stir in sour cream. Heat through. Spoon sauce over chicken and garnish with parsley flakes.