Chicken Paprikash
4 servings
2 tablespoons olive oil
2 cups sliced onions
1 cup sliced red bell pepper
2 cloves minced garlic
1 tablespoon plus 1 1/2 tsp all-purpose flour
2 teaspoons Hungarian paprika
1 cup chicken broth
1 pound skinless boneless chicken breast, cut into 2x1-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
snipped fresh parsley
crushed red pepper
3/4 cup sour cream
Heat oil in large dutch oven over medium-high heat. Add onions, pepper strips and garlic, stir well. Cover and cook, 10 to 15 minutes, or until tender, stirring occasionally. Sprinkle in flour and paprika; cook uncovered 1 minute, stirring constantly (pan will seem very dry).
Stir in broth; increase heat to medium-heat. Cook 3 minutes, or until sauce thickens and boils, stirring constantly. Add chicken; stir well and return to boil. Reduce heat to low; cover and simmer 8 to 10 minutes, or until chicken is cooked through. Remove from heat; uncover and let cool slightly.
Stir a little of the hot chicken sauce into sour cream; slowly add sour cream to chicken, stirring constantly. Stir in salt and pepper. To serve, Spoon chicken mixture over hot cooked noodles; garnish with parsley, chili peppers and fresh herb sprigs
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