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Chicken Paprika With Egg Noodles

21st.Century.Chef's picture
Ingredients
  Onions 3⁄4 Cup (12 tbs), thinly sliced
  Butter 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Paprika 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken stock 2 Cup (32 tbs)
  Egg noodles 4 1⁄2 Cup (72 tbs), uncooked
  Sour cream 1 Cup (16 tbs)
  Cooked chicken 3 Cup (48 tbs), diced
Directions

Saute onions in butter until tender, but not brown.
Combine flour, paprika, salt and pepper; stir into onion until well blended.
Gradually add chicken stock; cook, stirring constantly, until thickened.
Meanwhile, cook noodles according to package directions; drain.
Carefully stir sour cream into sauce.
Add chicken and heat to serving temperature, but Do Not Boil.
Toss with cooked noodles until well coated.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Servings: 
4

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