Chicken Paprikash
2-1/2 to 3 pound chicken, cut up
2 tablespoons oil
salt and pepper
1 cup chopped onion
1 tablespoon paprika
1/4 cup dry white wine
1/4 cup condensed chicken broth
1/2 cup dairy sour cream
Instructions: In a 12-inch skillet brown chicken in oil on all sides; season
with salt and pepper. Remove browned chicken pieces from the skillet; set aside.
Add onion to skillet; cook till tender but not brown. Stir in paprika. Return
chicken to skillet, turning once to coat with paprika-onion mixture. Add wine
and condensed chicken broth. Bring to boiling. Reduce heat; cover and simmer 30
to 35 minutes or till chicken is tender. Remove chicken to a serving platter;
keep warm.
Boil skillet drippings about 2 minutes or till reduced to 1/2 cup liquid. Stir
drippings into sour cream; return all to skillet. Heat through but do not boil.
Pour sauce over chicken pieces.
Serve over hot cooked noodles. Sprinkle with additional paprika and garnish with
snipped parsley, if desired.