Chicken Paprikash

• 3 Tablespoons Olive Oil
• 1/2 cups All-purpose Flour
• 1 Tablespoon Paprika
• Salt And Pepper, to taste
• 4 whole Boneless Chicken Breast Halves, Cut In Half
• 2 whole Yellow Onions, Thinly Sliced
• 3 whole Large Carrots, Roughly Chopped
• 1/2 cups Flat Leaf Parsley, Plus More For Garnish
• 1/2 teaspoons Dried Thyme
• 3 cloves Garlic, Minced
• 2 whole Fresh Tomatoes, Roughly Chopped
• 1 cup White Wine
• 1 cup Chicken Broth
• Cooked Egg Noodles, To Serve
• 1/2 cups Sour Cream

1. Heat olive oil in a large skillet.
2. In a large dish or bowl (I use a Pyrex 8x8 dish), whisk together the flour, paprika, salt and pepper.
3. Place the chicken pieces in the flour mixture and toss until evenly coated; shake off any excess and add to hot oil.
4. Cook over medium heat until browned, about 4 to 5 minutes on each side.
5. Remove chicken and set aside.
6. Add the sliced onions and carrots to the skillet.
7. Stir in parsley leaves and thyme, and cook for 5 minutes, or until onions are soft.
8. Add garlic and continue to cook for 1 minute, or until fragrant.
9. Mix in the tomatoes.
10. Pour in wine and chicken broth, and bring to a boil.
11. Return the chicken pieces to the pan.
12. Turn down the heat to low, cover, and cook for 1 hour.
13. Divide the cooked egg noodles among 4 to 6 dinner plates.
14. Remove the chicken from the pan and set on top of egg noodles.
15. Whisk the sour cream into the pan and continue to whisk until thoroughly combined; remove from heat.
16. Spoon the sauce over the chicken and noodles.
17. Garnish with parsley.
18. Serve.

olive oil, allpurpose, paprika, salt, chicken, yellow onions, carrots, parsley, thyme, garlic, fresh tomatoes, white wine, chicken broth, egg noodles, sour cream

Taken from tastykitchen.com/recipes/main-courses/chicken-paprikash-5/ (may not work)