Hungarian Chicken Paprikash

Total Time: 1 hr 45 mins Preparation Time: 10 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 12
• 1 large yellow onion, chopped
• 1 -2 tablespoon olive oil
• 4 lbs boneless skinless chicken breasts or 4 lbs boneless skinless chicken thighs
• 2 tablespoons paprika
• 1/2 teaspoon pepper
• 1 1/2 cups hot water (not boiling)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (8 ounce) container low-fat sour cream (cabot light preferred)

Recipe

• 1 preheat oven to 350°f.
• 2 in a large skillet, saute onion in the oil until tender.
• 3 sprinkle chicken with paprika and pepper and place in an ungreased roasting pan.
• 4 spoon sauteed onions over the chicken parts; add hot water to roasting pan.
• 5 cover and bake in preheated oven for 1½ hours or until juices run clear.
• 6 remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
• 7 to make the sauce: in a small saucepan, combine cornstarch and cold water until smooth.
• 8 whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
• 9 reduce heat to low and simmer, stirring until thickened.
• 10 remove from the heat and stir in the sour cream; serve hot over the chicken which i serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.