AuthorJanWoodsThis recipe came from my cousin, David Anderson.
2 lbs Chicken breastsCut in pieces
4 tbsp Butter
1 Onion, diced
3 Garlic cloves
1 Red pepper, grind fine
2 Roma tomatoes, seededAnd finely chopped (optional)
2 tbsp Flour
2 tbsp Hungarian Paprika
2 cups Chicken broth
1 cup Whipping cream
1 cup Sour cream
1
Sauté chicken in butter. Remove from pan.
In the same pan, sauté onion, red pepper, and garlic. Add tomatoes.
Sprinkle flour, and paprika into the pan with the veggies. Stir lightly until absorbed.
Add chicken broth slowly. Stir until thick and creamy. Add whipping cream and (room temperature) sour cream.
Add chicken to sauce. Heat on low.
Serve over egg noodles or rice
CategoryChicken Dish, Main Course
Ingredients
2 lbs Chicken breastsCut in pieces
4 tbsp Butter
1 Onion, diced
3 Garlic cloves
1 Red pepper, grind fine
2 Roma tomatoes, seededAnd finely chopped (optional)
2 tbsp Flour
2 tbsp Hungarian Paprika
2 cups Chicken broth
1 cup Whipping cream
1 cup Sour cream
