Hungarian Chicken

Photo: flickr user stu_spivack

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Yield:

6.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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Ingredients

6 tablespoons Flour

1 Broiler-fryer chicken*

1 Onion, large-chopped

1 1/2 tablespoons Paprika

1 teaspoon Salt

2/3 cup Chicken broth

1 Parsley-buttered egg noodles

1 Salt & Pepper to taste

1/4 cup Butter or margarine, divided

2/3 cup Tomato juice

1 teaspoon Sugar

2/3 cup Sour cream

Preparation

1

*The chicken should be about 3 1/2 lb. size, and cut up in serving pieces.

2

Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt 1 T. butter in a large skillet. Saute onion iuntil tender.

3

Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt.

4

Pour over chicken. Add bay leaf, broth and reserved onion.

5

Cover and simmer 45-60 minutes or until chicken is tender. Remove chicken to a platter; keep warm.

6

Reduce heat to low, remove bay leaf and stir in sour cream. Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. A recipe of Crystal Garza of Shamrock, Texas reformated

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