- 1 cut-up chicken (31/2- 4 lbs.)
- 2 TB. oil
- salt, to taste
- FRESHLY GROUND PEPPER, to taste
- 1 onion, chopped
- 2 Cups sliced mushrooms
- 2 15-oz. cans stewed tomatoes
- 6-12 oz. sour cream
- 2 tsp. HUNGARIAN-STYLE SWEET PAPRIKA (or more to taste)
- 4 eggs
- 1-11/2 Cups flour (enough to make thick paste with egg)
- 1/2-1 tsp. salt, to taste
- 1/4-1/2 tsp. FRESHLY GROUND PEPPER, to taste
- 1 TB. CHICKEN SOUP BASE
- 1 tsp. PARSLEY FLAKES
Heat the oil in a large skillet that has a lid. While the oil is heating, wash the chicken, pat dry. Season with salt and PEPPER. Brown the chicken in two batches so it isn’t crowded, about 10 minutes per batch. Remove the chicken pieces from the pan. Add the onions and mushrooms to the pan and cook until browned. Put the chicken back in the pan; add the tomatoes, cover and let stew for 1 hour. Turn the heat to low. Add the sour cream and PAPRIKA, stirring until smooth. Taste and add more salt and PEPPER as desired. Serve over egg noodles or rice.
Egg Noodles: Mix the eggs, flour, salt and PEPPER into a thick paste. Bring a large pot of water to a boil. Add the CHICKEN SOUP BASE and PARSLEY. Drop the noodle paste by the teaspoon into the boiling water. They will sink to the bottom and then float to the top when they are done. Add butter if desired.
Prep. time: 15 minutes
Cooking time: 90 minutes
Servings 6; Serving Size 1 piece chicken, 1/2 cup sauce, 7 noodles (434g); Calories 530; Calories from fat 200; Total fat 23g; Cholesterol 240mg; Sodium 800mg; Carbohydrate 44g; Dietary Fiber 4g; Sugars 12g; Protein 36g.
Health and Wellness Associates