Recipe - Hungarian Chicken

6 tablespoon Flour
1 Broilerfryer chicken*
1 Onion; largechopped
1 One half tablespoon Paprika
1 teaspoon Salt
2/3 cup Chicken broth
1 Parsleybuttered egg noodles
1 Salt & Pepper to taste
One fourth cup Butter or margarine; divided
2/3 cup Tomato juice
1 teaspoon Sugar
1 Bay leaf
2/3 cup Sour cream

Date: Tue, 21 May 1996 00:30:34 0400

From: ivanco ivanco@mail.netserve.net

*The chicken should be about 3 One half lb. size, and cut up in serving pieces.
Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a
few pieces at a time, in flour mixture. Melt 1 T. butter in a large
skillet. Saute onion iuntil tender.
Remove from pan and set aside. In same skillet, melt remaining butter and
brown chicken on all sides. Combine tomato juice, paprika, sugar and salt.
Pour over chicken. Add bay leaf, broth and reserved onion.
Cover and simmer 4560 minutes or until chicken is tender. Remove chicken
to a platter; keep warm.
Reduce heat to low, remove bay leaf and stir in sour cream. Heat through
23 minutes. Do not boil. Pour sauce over chicken and noodles. Serve
immediately. A recipe of Crystal Garza of Shamrock, Texas reformated and
brought to you by Judy Lausch, DGSV43A.

Posted to MealMaster Recipes List, Digest #141