Serves: 4
Total Calories: 395
1. Sprinkle chicken with salt and pepper.
2. In a heavy large skillet or Dutch oven over medium heat, brown chicken in butter and oil. Transfer to a large baking pan. Sprinkle chicken with 2 teaspoons of the paprika.
3. Remove all but 3 tablespoons of the drippings from skillet or Dutch oven. Add onion, garlic and remaining 1/2 teaspoon paprika. Saute for 3 minutes. Stir in water and bouillon granules. Return chicken to skillet. Over medium heat, bring to a boil reduce heat to low, cover and simmer for 50 to 60 minutes or until chicken is tender, basting occasionally. Transfer chicken to a serving platter keep warm.
4. Skim fat from liquid. In a small bowl, stir sour cream and flour until smooth. Stir into liquid in skillet or Dutch oven. Cook and stir until thickened (do not boil).
5. To serve, spoon some sauce over chicken. Sprinkle with parsley. Pass remaining sauce separately.
This Hungarian Paprika Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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