Wednesday, June 08, 2005

paprika chicken

½ cup flour
1 tsp salt
1 ½ tbs paprika
1 tsp pepper
8 pieces of skinless chicken
4 tbs vegetable oil
2 ½ cups chicken stock
1 cup sour cream

Mix together flour and seasonings. Coat chicken pieces with seasoned flour.

In a large skillet, heat oil and brown chicken. Add stock and simmer 40 minutes. Remove chicken and keep warm in a serving dish. Swirl the sour cream into the skillet with the stock; simmer 5 minutes. Pour sauce over chicken. Serve over buttered egg noodles.

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