Recipe: Chicken Hungarian Goulash (Creamettes, 1981)

CHICKEN HUNGARIAN GOULASH

2 whole chicken breasts (about 2 pounds), split, skinned, boned and cut into strips
Salt and pepper
Flour
1/2 cup vegetable oil
1 large onion, sliced (about 1 cup)
1 clove garlic, finely chopped
1 1/2 cups tomato juice
1 (16-ounce) can stewed tomatoes
1 tablespoon Wylers Chicken-Flavor Instant Bouillon (or 3 Chicken- Flavor Bouillon Cubes)
2 teaspoons paprika
1/2 teaspoon thyme leaves
1/4 teaspoon pepper
1 (8-ounce) container sour cream, at room temperature
1/2 (1-pound) package Creamette Egg Noodles, cooked as package directs and drained

Sprinkle chicken lightly with salt and pepper; coat with flour.

In large skillet, brown in oil. Pour off all but 3 tablespoons drippings.

Add onion and garlic; cook until onion is tender.

Add remaining ingredients except sour cream and noodles. Cover and simmer 20 to 25 minutes. Uncover; remove from heat. Cool 5 minutes.

Stir about 1/4 cup sauce into sour cream; add slowly to mixture in skillet, stirring constantly until sour cream is thoroughly blended. Heat through (do not boil).

Serve over hot cooked noodles. Refrigerate leftovers.

Servings: 8
From: Recipelink.com
Source: Recipe booklet: Tried and True Money-Saving Meals, Borden Inc., 1981