Ingredients
-
2
-
1/3
-
1
-
3/4
-
1/2
-
1/3
-
1/2
-
3
-
2 1/2 - 3
-
1
-
-
-
-
-
Directions
Old World Paprika Chicken, I found this recipe years ago in a Farm Journal’s Best Ever Book Every time I serve it, I get compliments! Quick, simple and most ingredients are on hand , I’m sorry to leave a less than perfect review but this was very oily I guess if you’re using skinless chicken breast it would be fine but if you’re following the recipe exactly I would highly recommend reducing the oil by half Also I feel the flour made the chicken nice and crispy but after adding the bouillon/water mix it just became soggy and unappetizing I would just add the flour at the end
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Steps
|
1
Done
|
Coat Chicken With Mixture of Flour, Paprika, Salt and Pepper. |
|
2
Done
|
Brown Chicken in Hot Olive Oil in Skillet About 15 Minutes. |
|
3
Done
|
Add Onion. |
|
4
Done
|
Dissolve Bouillon Cubes in Hot Water; Add 1/2 Cup to Chicken in Skillet. |
|
5
Done
|
(add More as Needed.) Cover and Simmer Over Low Heat 30 to 40 Minutes or Until Tender. |
|
6
Done
|
Remove to Serving Platter. |
|
7
Done
|
Add Remaining Bouillon and Sour Cream to Pan Drippings. |
|
8
Done
|
Stir Well; Heat. |
|
9
Done
|
Sometimes I Remove the Meat from the Bone and Serve on Top of Extra Wide Noodles; Then Cover With the Sour Cream and Bouillon Gravy. |
