Pine Point Chicken Paprika

Serves: 7
Total Calories: 414


3 pounds boneless chicken breasts
1 lemon, cut in half
3 tablespoons sweet butter
3 yellow onions, chopped
1 tablespoon paprika (maybe more)
1 1/2 teaspoons salt
3/4 pint sour cream (more or less)
16 ounces wide egg noodles, cooked


Rub pieces of chicken with the cut sides of the lemon. Melt butter in a heavy large pan (one with a tight fitting lid). Sauté onions for 2–3 minutes until translucent. Remove from heat and blend in paprika. (Onions should be bright red.) Place chicken pieces in pan one-by-one making sure each piece is well-coated with onion mixture and salt. Turn heat on medium to medium-low and cover tightly with lid. Do not open lid for next 20 minutes. Adjust heat so there is a gentle sizzling. (The chicken should steam in its own juices.) Check chicken after 20 minutes and continue steaming until chicken is tender (usually within 5 minutes).

Remove chicken pieces to bowl. Add sour cream to pan containing the juices, turning up heat to almost a boil. Place chicken pieces back in pan making sure each piece is thoroughly coated with cream mixture. Replace lid and heat chicken on medium to low heat until heated through. Recheck for seasonings, adding more paprika and salt, if needed. Serve over egg noodles.

Nutritional Facts:

Serves: 7
Total Calories: 414
Calories from Fat: 155

This Pine Point Chicken Paprika recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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