2 1/2 Tablespoons Extra Virgin Olive Oil
2 Medium Onions, thinly sliced
Salt and pepper to taste
3 Boneless,Skinless Chicken Breasts
1 Tablespoon Sweet Paprika
1 Cup Chicken Stock
3/4 Cup Sour Cream
1/2 to 1 Bag Medium Egg Noodles or Spaetzle, cooked and drained
Heat the olive oil in a large skillet. Add the onions and season with salt and pepper. Cook for 3 minutes.Add the chicken to the skillet and then add the paprika and chicken stock. Stir well. Bring to a boil. Reduce the heat to a simmer and cover the skillet and cook for 1 hour or until chicken is done. Remove from the heat. Take the chicken out of the skillet and cut into cubes. Stir in the sour cream into the sauce in the skillet. Place the chicken back in and stir to coat. Serve over egg noodles or spaetzle.
Subscribe to:
Post Comments (Atom)
-
A fter seeing so many people making tomato gravy, I had to finally had make this. It was absolutely fantastic. It warms up well days later i... -
How lucky can you be to have two of your favorite people having their birthdays on the same day. Paula Deen and my hubby's which was on ...
-
Now just what is a salt pig. Years ago it was a pig that had been killed and salted down and hung up in the smokehouse to dry and to keep fo...
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.