Hungarian
Chicken
-
serve
6
6
tbsp
flour
1
each
broiler-fryer
chicken
(3
1/2
lb),
and
cut
up
in
serving
pieces.
1
each
onion,
large
chopped
1
1/2
tbsp
paprika
1
tbsp
salt
2/3
cup
chicken
broth
1
each
parsley-buttered
egg
noodles
1
each
salt
and
pepper
to
taste
1/4
cup
butter
or
margarine,
divided
2/3
cup
tomato
juice
1
tbsp
sugar
1
each
bay
leaf
2/3
cup
sour
cream
Combine
flour,
salt
and
pepper
and
place
in
a
plastic
bag.
Shake
chicken,
a
few
pieces
at
a
time,
in
flour
mixture.
Melt
1
tsp.
butter
in
a
large
skillet.
Saute
onion
until
tender.
Remove
from
pan
and
set
aside.
In
same
skillet,
melt
remaining
butter
and
brown
chicken
on
all
sides.
Combine
tomato
juice,
paprika,
sugar
and
salt.
Pour
over
chicken.
Add
bay
leaf,
broth
and
reserved
onion.
Cover
and
simmer
45-60
minutes
or
until
chicken
is
tender.
Remove
chicken
to
a
platter;
keep
warm.
Reduce
heat
to
low,
remove
bay
leaf
and
stir
in
sour
cream.
Heat
through
2-3
minutes.
Do
not
boil.
Pour
sauce
over
chicken
and
noodles.
Serve
immediately.
Submitted By (Miki)
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