Hungarian Chicken Paprikash

• 1 large yellow onion, chopped
• 1 -2 tablespoon olive oil
• 4 lbs boneless skinless chicken breasts or 4 lbs boneless skinless chicken thighs
• 2 tablespoons paprika
• 1/2 teaspoon white pepper
• 1 1/2 cups hot water (NOT boiling)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (8 ounce) container low-fat sour cream (Cabot Light preferred)

1. Preheat oven to 350u0b0F.
2. In a large skillet, saute onion in the oil until tender.
3. Sprinkle chicken with paprika and white pepper and place in an ungreased roasting pan.
4. Spoon sauteed onions over the chicken parts; add hot water to roasting pan.
5. Cover and bake in preheated oven for 11/2 hours or until juices run clear.
6. Remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
7. To make the sauce: In a small saucepan, combine cornstarch and cold water until smooth.
8. Whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
9. Reduce heat to low and simmer, stirring until thickened.
10. Remove from the heat and stir in the sour cream; serve hot over the chicken which I serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.

yellow onion, olive oil, chicken breasts, paprika, white pepper, hot water, cornstarch, cold water, sour cream

Taken from www.food.com/recipe/hungarian-chicken-paprikash-259140 (may not work)