Chicken & Noodles with Soured Cream sauce
|Broiler fryer chicken||2|
|Onion||1 Large, chopped|
|Canned tomatoes||8 Ounce (1 Can)|
|Noodles||4 Ounce (1 Package)|
|Dairy sour cream||8 Ounce (1 Carton/1 Cup)|
|Chopped parsley||1 Tablespoon|
1. Cut the chickens into serving-size pieces.
2. Saute onion in butter or margarine until soft in a large skillet with a cover. Stir in paprika and flour; cook, stirring constantly, 1 minute. Stir in salt, pepper and tomatoes (breaking with spoon).
3.Add chicken and giblets (except livers), turning to coat pieces well; cover. Simmer 30 minutes. Turn chicken pieces; add livers; simmer 15 minutes longer, or until chicken is tender.
4. Meanwhile, cook noodles, following label directions; drain; spoon onto hot serving platter. Remove chicken from skillet with a slotted spoon. Arrange on platter with noodles; keep warm.
5. Spoon sour cream into a medium-size bowl. Heat sauce in skillet to boiling; stir slowly into sour cream, blending well. Spoon over chicken. Garnish with chopped parsley.