Hungarian Chicken Paprikash

This Chicken Paprikash dish is such an easy, quick, and tasty meal to make during the week for dinner. Dr. Sweetpea loved this dish so much that he went back for seconds and said this recipe should be saved! Definitely a keeper in our household!

Hungarian Chicken Paprikash

(Source: unsophisticook.com)

1 (12-oz.) pkg. No Yolks Broad noodles

1 medium onion

4 tablespoons unsalted butter

3 tablespoons Hungarian sweet paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2.5 pounds chicken breasts and thighs

3 tablespoons flour, divided

1 1/2 cups chicken broth

1 cup sour cream

Dice the onion, and cut the chicken breasts and thighs into bite-size chunks. In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the paprika, salt, and pepper, and stir well. Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package. Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat. Serve immediately over broad eggs noodles.