| PAPRIKA CHICKEN |
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4 to 6 Servings3 tablespoons Butter Flavor CRISCO 1 medium onion, chopped 1 clove garlic, minced 1-1/2 teaspoons paprika 1-1/4 cup cold water, divided 1 teaspoon instant chicken bouillon granules 1/2 teaspoon salt 3 whole boneless chicken breasts, split in half, skin removed 3 tablespoons all-purpose flour 1 cup dairy sour cream Hot cooked egg noodles In large skillet melt Butter Flavor Crisco. Add onion, garlic and paprika. Cook and stir over medium heat until onion is tender. Stir in 1 cup water, bouillon granules and salt. Heat to boiling. Add chicken breasts. Cover and simmer for 12 to 15 minutes, or until chicken is no longer pink, turning meat once or twice. Transfer chicken to platter. Cover with foil and set aside. Blend flour and remaining 1/4 cup cold water together. Blend into juices in skillet. Cook and stir over medium heat until mixture thickens and bubbles. Reduce heat. Blend in sour cream. Return chicken to sauce and cook until heated through. Serve over egg noodles. |
