Chicken Paprikas

Name: Chicken Paprikas
Ingredients: 2 tablespoons Crisco Pure Vegetable Oil; 2 pounds skinless, boneless chicken breast and/or thighs; 1 cup cubanelle peppers diced; 1 cup yellow onion chopped; 1 clove garlic finely minced; 1 1/2 tablespoons paprika; 14 1/2 ounces chicken broth; 1 cup sour cream; 3 tablespoons Pillsbury BEST All Purpose Flour; salt; pepper; 16 ounces egg noodles wide hearty, cooked according to package directions; 2 tablespoons fresh parsley chopped

13 ingredients

4 steps

Ingredients

2 tablespoons Crisco Pure Vegetable Oil
2 pounds skinless, boneless chicken breast and/or thighs
1 cup cubanelle peppers diced
1 cup yellow onion chopped
1 clove garlic finely minced
1 1/2 tablespoons paprika
14 1/2 ounces chicken broth
1 cup sour cream
3 tablespoons Pillsbury BEST All Purpose Flour
salt
pepper
16 ounces egg noodles wide hearty, cooked according to package directions
2 tablespoons fresh parsley chopped

Directions

1

HEAT oil in large skillet on medium heat. Cook chicken until browned on all sides. Remove chicken from skillet.
2

ADD pepper and onion to skillet, cooking until tender. Stir in garlic and paprika. Cook one minute more. Return chicken to skillet. Add broth; bring to boil. Reduce heat to low. Cover and simmer 10 to 15 minutes or until internal temperature reaches 165°F. Remove from heat. Remove chicken from skillet.
3

COMBINE sour cream and flour in small bowl; add 1/4 cup broth to mixture. Stir to blend. Gently stir into broth in skillet. Blend about 1 cup at a time in food processor or blender until smooth. Pour into small bowl. Repeat with remaining mixture.
4

RETURN chicken and sour cream mixture to skillet. Heat thoroughly, stirring occasionally. Season with salt and pepper. Serve over hot noodles. Garnish with chopped parsley.