Subj : St. Egbert 06
To   : All
From : Dave Drum
Date : Fri Apr 23 2021 22:23:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egbert Souse' Chicken Paprikash
 Categories: Poultry, Vegetables, Herbs, Dairy
      Yield: 2 Servings
 
      1 lb Skinned, boned chicken; cut
           - cross-grain in 1/2" strips
           Salt & fresh cracked pepper
      3 ts Sweet paprika
      1 ts Smoked paprika
  1 1/2 tb Butter
    1/2 c  Onion; small dice
      1 lg Plum tomato; seeded, small
           - dice
      1 c  Chicken stock or broth
    1/4 c  Sour cream
 
  Place chicken in small bowl and sprinkle with 1 teaspoon
  sweet paprika, salt and pepper. Toss to combine well.
  
  Melt 1 tbsp butter in large nonstick skillet over
  medium-high heat. Add chicken and sauté until just
  cooked through, about 5 minutes. With slotted spoon,
  transfer chicken to plate and set aside.
  
  Add remaining 1/2 tbsp butter to same skillet and sauté
  onion until softened, about 3 minutes.
  
  Add remaining 2 teaspoons sweet paprika and 1 teaspoon
  smoked paprika (can use 3 teaspoons sweet paprika,
  omitting smoked), stir for 10 seconds to combine.
  
  Add chopped tomato and stir to soften a bit, about 1
  minute.
  
  Add chicken stock/broth and stir and bring to a boil.
  Cook at a steady simmer until slightly thickened and
  sauce thinly coats a spoon, about 6 minutes.
  
  Return chicken and any accumulated juices to pan with
  sauce mixture, reduce heat to low. Add sour cream and
  whisk/stir to combine and heat through - do not boil.
  Taste and adjust for salt and pepper. Serve with
  buttered egg noodles or bread dumplings.
  
  NOTES: This recipe generously serves two and can easily
  be doubled.
  
  RECIPE FROM: http://thehungrybluebird.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Are you casting asparagus on my cooking?

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