Quick Chicken Paprika

1. 1

   Melt the butter in a pan. Slice the onion thinly and add to melted butter. Cook slowly over low heat till the onion melts down and starts to turn brown, about 10 or 15 minutes.

2. 2

   Toss in the paprika and stir. Turn up the heat, and keep stirring for a minute or so till it starts to smell good. Then add the vinegar. Keep tossing the onions with a spatula as the edge sizzles off the acid. Throw in the cut up chicken pieces, leaving them alone for a couple minutes until they brown on one side before moving them.

3. 3

   When the chicken has browned (it will be a lovely reddish brown from the paprika) add a small amount of water, just enough so the chicken and onions don't stick to the bottom of the pan. This will form the beginning of a sauce. Cover the pan and let simmer five or ten minutes to cook the chicken through and let the flavors marry (more of a shotgun wedding in Vegas than a nice cathedral ceremony, but married they will be just the same).

4. 4

   When sufficiently married remove from heat. Add sour cream and mix well with the sauce. Taste for salt and pepper. Serve with small boiled potatoes or boiled noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.