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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: In a 12-inch skillet, heat olive oil and brown chicken on all sides. Season
chicken with salt and pepper. Remove chicken and set aside.
Add onion to. Cook just until tender, but not brown. Stir in paprika.
Return chicken to skillet, turning to coat with paprika/onion mixture. Add
wine and broth. Bring to a boil; reduce heat, cover and simmer for 40
minutes or until chicken is fully cooked and tender. Remove chicken and
keep warm.
Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes.
Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if
desired, and pour sau
ce over all.
Contributor: http://www.recipegoldmine.com/jantaylor/jan167.html
| Ingredients:
1 whole chicken; cut up
2 Tablespoon(s) olive oil
1 salt and pepper; to taste
1 Cup(s) onion; chopped
1 Tablespoon(s) paprika
1/4 Cup(s) white wine
1/4 Cup(s) chicken broth
1/2 Cup(s) sour cream |
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