Chicken Paprika

2lbs Boneless Skinless Chicken Breast

3T Hungarian Sweet Paprika

2 T Olive Oil

1 Yellow Onion Chopped

2 T Sherry

1 28oz can of Whole Peeled Tomatoes

1T Tomato Paste

1/2 c Sour Cream

1T chopped Flat Leaf Parsley

I like to do my prep work before I start cooking, and I try to chop and cut all my vegetables and herbs before my meats to avoid cross contamination. In this case chop your onion and parsley then your chicken last. into about 1″ cubes.

Next  combine the chicken with 2T of the Paprika, this is one of those instances when you should not use the spices from the dollar store. Paprika is the main flavor in this dish so a good quality Hungarian paprika should be used, it has better color and flavor than the cheap brands. Also add 1 T coarse salt and several grinds of black pepper.

Heat 2T of olive oil in a large skillet on med high, cook chicken until browned on all sides

Remove chicken and set aside, reduce heat to medium. Add 1 T oil to pan and saute chopped onion until soft. Add Chicken back into pan and deglaze with 2T sherry, scraping the botom of the pan with your spoon to get up all the bits. Add 1T Paprika and can of tomatoes and their juices and 1T tomato paste bring up to a boil and than reduce heat to simmer.

Use your spoon to break up tomatoes as it cooks. Simmer for about 10-15 minutes until sauce is slightly thickened. Remove from heat and add 1/2 cup sour cream.

Serve over cooked wide egg noodles and sprinkle with fresh chopped parsley.

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