Hungarian Chicken
By: Anonymous
Published: Tuesday, December 1, 2009 - 11:27pm

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
1 Bay leaf
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