Equal Time

Here is another one of my favorite recipes.

This one is from Lajos (pronounced lie-osh).

My Father.

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Hungarian Chicken Paprikash
1/4 c Flour
5 ts Paprika, divided
3/4 ts Salt, divided
1/4 ts Pepper
4 Chicken cutlets
2 T Corn oil
1 c Chopped onions
1 large Hungarian hot pepper, chopped as you prefer (I use three)
1 c Chicken broth
1 c Sour cream
6 oz Wide egg noodles (about 4 cups) cooked, drained

In large plastic food bag combine flour, 2 tsp paprika, 1/4 tsp salt and pepper.
Add chicken; shake to coat well.
In large skillet heat corn oil over medium heat; add chicken.
Cook, turning once, 8-10 minutes or until done.
Remove; set aside and keep warm.
Add onions, Hungarian hot pepper, remaining paprika and salt to skillet, saute 2 minutes.
Stir in chicken broth; bring to boil.
Reduce heat; cover and simmer 5 minutes.
In small bowl combine sour cream and 1/2 cup hot pan juices; stir into skillet.
Stirring constantly, cook 1 minute.
Toss sauce with egg noodles.
Serve.