Hungarian Chicken

Name: Hungarian Chicken
Ingredients: 6 tablespoons flour; 1 broiler fryer chicken; 1 onion large-chopped; 1 1/2 tablespoons paprika; 1 teaspoon salt; 2/3 cup chicken broth; 1 parsley buttered egg noodles; 1 salt & Pepper to taste; 1/4 cup butter or margarine, divided; 2/3 cup tomato juice; 1 teaspoon sugar; 1 bay leaf; 2/3 cup sour cream

13 ingredients

6 steps

Ingredients

6 tablespoons flour
1 broiler fryer chicken
1 onion large-chopped
1 1/2 tablespoons paprika
1 teaspoon salt
2/3 cup chicken broth
1 parsley buttered egg noodles
1 salt & Pepper to taste
1/4 cup butter or margarine, divided
2/3 cup tomato juice
1 teaspoon sugar
1 bay leaf
2/3 cup sour cream

Directions

1

*The chicken should be about 3 1/2 lb. size, and cut up in serving pieces.
2

Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt 1 T. butter in a large skillet. Saute onion iuntil tender.
3

Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt.
4

Pour over chicken. Add bay leaf, broth and reserved onion.
5

Cover and simmer 45-60 minutes or until chicken is tender. Remove chicken to a platter; keep warm.
6

Reduce heat to low, remove bay leaf and stir in sour cream. Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. A recipe of Crystal Garza of Shamrock, Texas reformated