Chicken Paprikash

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 slices bacon
• 1/4 cup chopped onion
• 2 lbs boneless skinless chicken breasts
• 5 cups flour (spatzels)
• salt
• paprika
• 4 cups chicken stock or 4 cups chicken bouillon
• butter
• 1 1/3 cups milk
• 3 cups sour cream
• 4 eggs (spatzels)

Recipe

• 1 cook slowly 8 slices of bacon in electric skillet until crisp and brown.
• 2 remove the bacon strips and add 1/4 cup of finely chopped onion.
• 3 cook onion until transparent.
• 4 remove onion from skillet.
• 5 cut chicken breast into serving size pieces of chicken.
• 6 cut 1 breast into thirds.
• 7 in a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
• 8 shake to mix ingredients.
• 9 place chicken in bag, shake to coat.
• 10 brown chicken in bacon grease.
• 11 reduce heat and add 2 cups of chicken stock or bullion.
• 12 cover pan and cook chicken until tender.
• 13 in a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
• 14 heat until mixture bubbles.
• 15 stir constantly.
• 16 remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
• 17 when throughly heated, low heat.
• 18 stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
• 19 when sauce and sour cream are mixed add crushed bacon and onion to sauce.
• 20 pour sauce over chicken in the skillet.
• 21 heat 3-5 minutes.
• 22 turn off heat and let it sit for 1 hour.
• 23 reheat before serving.
• 24 sprinkle with paprika.
• 25 serve over spatzle.
• 26 recipe for spatzels: for each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
• 27 add water to mixture to create a very thick batter that will break with a spoon.
• 28 drop small amounts of batter (spoon size) into boiling salted water.
• 29 boil gently for 5-8 minutes.
• 30 drain and toss with butter so they won't stick together.