Hungarian Chicken Paprikas

• 2 broiler-fryers (2 1/2 to 3 lb. each), quartered
• 1/2 c. butter or margarine
• 1 1/2 c. chopped onion
• 1/4 c. all-purpose flour
• 2 tsp. salt
• 1 c. chicken broth
• 1 to 2 tsp. paprika
• 2 c. dairy sour cream

1. Wash chicken and pat dry.
2. Heat butter in a large skillet and saute onion until soft and light yellow.
3. Lay chicken pieces over onion and saute.
4. Simmer, covered, over low heat for 45 minutes. When chicken is tender, remove and keep warm.
5. Stir flour and salt into onion.
6. Gradually stir in chicken stock.
7. Stir over low heat and mix paprika into liquid.
8. Amount depends on taste and color desired.
9. Blend in sour cream.
10. Add chicken to sauce.
11. Spoon sauce over chicken.
12. Reheat, but do not boil.
13. Serve with noodles or dumplings.
14. Makes 6 servings.

broilerfryers, butter, onion, allpurpose, salt, chicken broth, paprika, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949811 (may not work)