"-L." > wrote in message
ps.com...
>
> Helen Harrand wrote:
> > It's very easy to make, let's see how easy it is to explain or if it's
akin
> > to trying to explain how to tie your shoes.
> >
> > Chicken Paprikash
> >
> > Ooooooooh boy, I usually do this by feel. Let's see how close I can get
to
> > a "normal" recipe.
> >
> > 4 boneless skinless chicken breasts (about 1 1/2 - 2 #)
> > Sliced onions (end to end cut, about 1/4- 1/2 ince wide) same weight as
> > chicken
> >
> > Salt, pepper and sprinkle paprika on chicken. Lightly dust w/flour.
Brown
> > in a few tablespoons of oil of your choice (I typically use butter).
Brown
> > on both sides, remove from pan. Add onions to pan and 1/2 caramelize
the
> > onions (this will take a bit of time. Don't burn the bits that are left
in
> > the bottom of the pan from the browning chicken). When onions are brown
add
> > about two tablespoons of flour and about 1/4 c of paprika. Stir this
> > thoughout the onions allowing the spices and flour to coat the onions.
This
> > takes some of the "raw" taste of the paprika out. By this time you'll
have
> > a bunch of spices, onions etc stuck to the bottom of the pan. Add some
> > chicken broth (a cup should do I think) and stir to losen browned bits.
Add
> > 1 pint of sour cream and turn dish to LOW (may need to use simmer plate
if
> > you have one so that sour cream sauce doesn't split). Add chieken back
into
> > pan and simmer.
> >
> > This will be done in probably less than 20 mins or so but I simmer mine
a
> > longer time. It reheats well, it sits well in case people are late and
the
> > SAUCE is DIVINE over rice. I used to have to watch my waiters because
they
> > knew that I counted the chicken pieces for parties but they used to come
up
> > and take the sauce over rice, and take the sauce, and take the sauce.
When
> > I'd get ready for plating it I found that there was just BARELY enough
sauce
> > to make it work.
> >
> > Hints: I cut the breasts into cubes if Im doing it for a chafing
> > dish/cocktail thing. That way people can eat it w/a toothpick. When I
> > made it last week I cut it into good sized chunks just because the
breasts
> > were HUGE....they must have come from some May West chickens. 8oz or
better
> > each!
> >
> > I LOVE using boneless skinless thiighs in this recipe but then you
typically
> > need more than one per person.
> >
> > Sometimes if the sour cream doesn't have enough 'tang" to it I add a bit
of
> > lemon juice (fresh) and if my chicken stock isn't as strong as it could
be I
> > add some chicken base ( or bullion cubes if you can't find base - just
don't
> > salt it until after you've dissolved the bullion cubes and stirred it
in)
> >
> > This dish should be REALLY orange when finished. Ergo the "ugly orange
> > stuff" comment.
> >
> > helen
>
> Hummm...no other spices or herbs? Interesting!
>
> -L.
>

Maybe some salt and some pepper but that's all folks. I usually don't add
salt at all because I add chicken base to my stock when adding to the
onions. Then sometimes pepper, sometimes no.

Seriously, all those onions flavor it so well that I'm not sure you could
tell if you needed more seasonings. If you decide to add some let me know
how it turns out!

helen