Chicken In Sour Cream Paprika Sauce

1. 1

   Lightly dust chicken chunks with some flour- just enough to coat.

2. 2

   Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.

3. 3

   Saute chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.

4. 4

   Remove from pan using a slotted spoon and set in a covered dish to keep warm.

5. 5

   Add onions and mushrooms to the pan and saute until lightly browned, adding another tsp of oil only if needed.

6. 6

   Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.

7. 7

   Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.

8. 8

   Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).

9. 9

   Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.

10. 10

    Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.

* Per serving · 4 servings · Values may vary.