CHICKEN PAPRIKA (CSIRKE PAPRIKASH)
This is a great recipe! I recommend cutting up the chicken before mixing with the butter/basil tossed egg noodles. It makes it much easier to eat, and much more enjoyable, as the sauce gets to every inch of the noodles and chicken! The sauce is extra tasty, so make some good bread to sop up all the sauce! Add a wonderful salad and the meal is complete. This recipe is adapted from a recipe from the Masonic Grand Lodge of Fargo, North Dakota.
Provided by breezermom
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika.
- Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.
- Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste.
- While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed.
- I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!
Nutrition Facts : Calories 612.4, Fat 42.1, SaturatedFat 17.6, Cholesterol 135.5, Sodium 640.8, Carbohydrate 32.7, Fiber 3.3, Sugar 7.2, Protein 27.9
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Palesa Sephiri
[email protected]I would not recommend this recipe to anyone.
Safiri na Simon Mungai
[email protected]This recipe was a disaster! The chicken was dry and tough, and the sauce was watery.
domingo alaniz
[email protected]I found this recipe to be a bit bland. I think I'll add more spices next time.
Keneilwewannie Ngope
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it.
Rajdip Sharma
[email protected]This was my first time making chicken paprikash, and it turned out great! I'm definitely going to make it again.
rigebe gidey
[email protected]I've made this recipe several times, and I'm always happy with the results.
Kgomotso Mashilo
[email protected]This recipe is perfect for a cold winter night. It's hearty and comforting.
Gold Star Dhaulagiri
[email protected]I'm not a fan of sour cream, so I omitted it from the recipe. It was still delicious.
Saqib Mughal
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved it!
Nhlonipho Ndlovu
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavor is amazing.
Tusher Ballave
[email protected]I'm not a big fan of paprika, so I used a milder spice blend instead. It still turned out great!
dumb boy
[email protected]I added a few extra vegetables to the recipe, such as carrots and celery, and it was even better.
Allah Rakha
[email protected]This was my first time making chicken paprikash, and it was a success! The recipe was easy to follow, and the dish turned out delicious.
Destiny Iconic
[email protected]I've made this recipe several times, and it always turns out great. It's a family favorite.
Muhammed Alslamy
[email protected]This chicken paprikash recipe is a winner! The chicken was tender and juicy, and the sauce was rich and flavorful. I served it over egg noodles, and it was a hit with my family.