Soul Chicken (Or Hungarian Paprikash)

• chicken thighs or breasts, with skin removed (and bones if desired)
• 1 bunch green onions, chopped
• 1 can Swanson or College Inn chicken broth
• paprika to cover
• sour cream (may use non-cholesterol kind)

1. Brown onions in large skillet with minimum amount of "Green Mazola" or "Can't Believe-It's-Not-Butter."
2. Add chicken and lightly brown on each side.
3. *Add chicken broth to barely simmer (about 1/4 inch in bottom of skillet), and simmer 20 minutes.
4. Test for tenderness and add more broth if necessary, do not allow to dry out.
5. (Should be enough liquid in bottom of pan to make sauce.* Sprinkle paprika liberally over chicken when simmering, this gives the sauce its flavor and color.
6. Add the pint of sour cream at the last and blend to make the sauce.
7. Do not boil or turn off since sauce may curdle.
8. When reheating use low flame and do not boil. Serve over rice or with spaetzles.

chicken, green onions, swanson, paprika, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=664238 (may not work)