Chicken Paprika

• 1/4 c. butter or margarine
• 2 Tbsp. salad oil
• 2 broiler/fryers (2 1/2 to 3 lb. each), cut up or 4 to 6 breasts
• 1/2 c. sliced onion
• 1 c. sliced carrots
• 1/2 c. sliced celery
• 2 Tbsp. paprika
• 3 Tbsp. flour
• 1 Tbsp. catsup
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 3/4 c. canned chicken broth
• 1/2 c. dairy sour cream

1. Heat about half the butter and salad oil in Dutch oven.
2. Brown chicken, a few pieces at a time until golden on all sides.
3. Add more butter and oil as needed.
4. Remove chicken as it browns.
5. In Dutch oven, saute onion, carrots and celery for 5 minutes.
6. Add paprika; cook 1 minute.
7. Remove from heat, stir in flour, catsup, salt and pepper.
8. Gradually add chicken broth and bring to boiling.
9. Reduce heat, simmer, covered, for 10 minutes.
10. Add browned chicken, simmer covered 35 to 40 minutes.
11. Remove chicken and vegetables.
12. Stir in sour cream and heat gently.
13. Do not boil. Serve over noodles or rice.

butter, salad oil, fryers, onion, carrots, celery, paprika, flour, catsup, salt, pepper, chicken broth, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020986 (may not work)