Chicken with Paprika Sauce

This is a simple, tasty recipe that uses fresh tomatoes and fresh dill, but you can use canned tomatoes and dried dill if that is all you have available.

Chicken with Paprika Sauce
from Everyday Food, issue #21

Serve over cooked egg noodles tossed with butter & fresh chopped dill

4 Boneless, skinless chicken breast halves (about 6 oz each) cut into 1/2 inch strips
2 T sweet paprika, divided
salt & pepper
2 T butter
1 onion, finely chopped
4 medium tomatoes, cut into 1/2 inch dice
1/2 C sour cream or plain yogurt

1. In a medium bowl, toss chicken with 1 T of paprika, 1 1/2 t salt, & 1/4 t pepper. Heat 1 T butter in a large skillet over med-high heat. Add Chicken; cook, tossing occasionally, until opaque throughout, 4-5 minutes. Transfer to plate & cover.

2. Heat remaining tablespoon butter in same skillet over med heat. Add onion; cook, stirring & scraping up browned bits from the bottom of pan, until softened, 5-6 minutes. Add remaining tablespoon of paprika and cook, stirring, 30 seconds.

3. Add tomatoes & 3/4 C water; cook until saucy, 4-5 minutes. Return chicken (and juices) to skillet. Stir in sour cream and heat through, but DO NOT BOIL. Season with salt & pepper if needed, and serve over egg noodles seasoned with dill.

Bob & I really like this one, it makes a large quantity, and the leftovers are very good also. Just make sure not to overheat the leftovers or the sour cream will separate.