Chicken In Sour Cream Paprika Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts, cut into chunks
• flour, as needed for dusting chicken
• 2 -3 teaspoons canola oil, as needed
• 1/4 cup onion, finely chopped
• 1 (4 ounce) can sliced mushrooms, drained or 6 -8 ounces fresh mushrooms, sliced, stemmed, and peeled
• 1 (10 3/4 ounce) can condensed tomato soup (reduced fat is ok)
• 0.5 (10 7/8 ounce) can cold water (use soup can)
• 1 cup sour cream (light or regular but not fat free)
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons sweet hungarian paprika, to taste (or spicy)
• freshly cooked egg noodles or steamed bread dumplings

Recipe

• 1 lightly dust chicken chunks with some flour- just enough to coat.
• 2 set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
• 3 sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
• 4 remove from pan using a slotted spoon and set in a covered dish to keep warm.
• 5 add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
• 6 add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
• 7 stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this i prefer the sweet)- your choice.
• 8 add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
• 9 check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
• 10 remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.