Ingredients
- 6 tablespoons Flour
- 1 Broiler-fryer chicken *
- 1 Onion, large-chopped
- 1 1/2 tablespoons Paprika
- 1 teaspoon Salt
- 2/3 cup Chicken broth
- 1 Parsley-buttered egg noodles
- 1 Salt & Pepper to taste
- 1/4 cup Butter or margarine, divided
- 2/3 cup Tomato juice
- 1 teaspoon Sugar
- 1 Bay leaf
- 2/3 cup Sour cream
Make it step by step
- *The chicken should be about 3 1/2 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 45-60 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 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. A recipe of Crystal Garza of Shamrock, Texas reformated
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.