Chicken with Paprika Sauce

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This recipe for Chicken Paprika is quick and yummy. It calls for boneless, skinless chicken breasts, which cuts down on cooking time and fat. It also calls for fresh Roma tomatoes, which makes the taste better. Sometimes the kids gripe about the onions, but I refuse to eat kid food every night. I try to balance the menu, serving some meals the kids like, and some meals the parents like.

Chicken With Paprika Sauce
serves 6

4 boneless, skinless chicken breast halves, cut crosswise into 1-/2 inch strips
2 T sweet paprika
salt and pepper
3 T butter
1 onion, finely chopped
4 plum tomatoes, cut into 1/2 inch dice
½ cup sour cream
cooked egg noodles


In a medium bowl, toss chicken with 1 T. paprika, 1-1/2 t. salt and 1/4 t. pepper.
Heat 2 T. butter in a large skillet, over medium-high heat.
Add chicken, tossing occasionally, until opaque throughout, 4 to 5 minutes.
Transfer to a plate. Heat remaining T. butter in same skillet over medium heat.
Add onion, cook, stirring and scraping up bits from bottom of pan, until onion is softened, 5 to 6 minutes. Add remaining paprika, and cook, stirring, for 30 seconds. Add tomatoes and 3/4 c. water; cook until saucy, 4 to 5 minutes. Return chicken (and any juices) to skillet. Stir in sour cream and cook just until heated through (do not boil). Taste and adjust seasoning.
Serve over egg noodles.

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