Chicken Paprika

This recipe is definitely a keeper!! It is a little bit elaborate, but worth the effort in the end. I didn't have any milk so I used half & half. I used breasts as the cut of chicken. The taste was great, and it will make a good leftover. The recipe calls for either noodles or rice, but I am glad I chose noodles. It was a perfect match!!

Chicken Paprika

4 - 4 1/2 pounds meaty chicken pieces
1 t. salt
1/3 c. flour
2 T paprika
1/4 c. butter
1 1/2 c. hot water or milk
3 T flour
2-3 T sour cream
salt and pepper
hot cooked noodles or rice

1. Skin chicken if desired. Rinse chicken and pat dry. Sprinkle with salt and coat with mixture of 1/3 c. flour and paprika.
2. In a 12-inch skillet brown chicken in hot butter, turning occasionally to brown evenly. Drain.
3. Return chicken to the skillet and add hot water or milk. Heat to just boiling and reduce heat. Simmer, covered, for 30 minutes or until no pink remains.
4. Transfer chicken to serving platter, keep warm.
5. Pour drippings into a large measuring cup. Skim off fat. Add water to drippings to equal 2 cups of liquid. Pour into skillet.
6. Stir together 3 Tablespoons flour, sour cream, and 2 Tablespoons water. Gradually add flour mixture to liquid in the skillet.
7. Cook and stir over medium heat until thickened. Cook and stir one more minute. Season gravy to taste with salt and pepper.
8. Serve over chicken and noodles. Serves 8.