Chicken Paprikash With Rhubarb, Cherry, And Red Pepper

1. 1

   Dredge your prepared chicken breasts with flour seasoned with paprika and pepper (and a little salt).

2. 2

   Heat a heavy pan with a small amount of oil. Stir in 1/2 tbl. paprika.

3. 3

   Add the floured chicken and brown thoroughly.

4. 4

   Add the onions, red peppers, and rhubarb. Simmer for @ 5 minutes.

5. 5

   Next add the cherries.

6. 6

   Add the wine so the pan sizzles. Reduce. Add half the chopped parsley.

7. 7

   Reduce to a simmer, cover and let cook until chicken is done (@30-40 minutes depending upon the size).

8. 8

   Remove the chicken and stir in the sour cream. Stir in 1/2 tbl. paprika. Return the chicken to the pan. Add a pinch of salt now. Make sure the sour cream has heated through (but don't boil it).

9. 9

   Plate the chicken over spaetzle. Smother it with the sauce. Garnish with chopped parsley and paprika.

No additional tips available.