Chicken Paprikash (main dish)

I serve this recipe when I have guests and not a lot of time to cook.  It is fast, easy, and looks like you spent half the day over a hot stove.   I’ve tinkered with the reciped to reduce the fat a bit, but the flavor has not been compromised. Serve with a crisp salad for texture.  Beet pickles also complement this dish very well.  Note: paprikash means paprika.

Chicken Paprikash (serves 4)

1-2 T olive oil

2 cups skinless, boneless chicken breast, cut in to small chunks

8 oz. fresh mushrooms, sliced

3-4 T. paprika

6 oz. egg noodles, uncooked (I use the yolkless version)

1 qt. chicken broth

8 oz. light sour cream

I large non-stick skillet, heat oil.  Add chicken and sautee until no longer pink.  Add mushrooms.  Sautee until done.  Add paprika and stir thoroughly.  Spread egg noodles over the top,  Pour chicken broth on top.  Push egg noodle lightly into the liquid, as well as you can.  Cover.  After mixture comes to a boil, turn down heat and continue with a light boil for 20 minutes, covered.

Remove cover.  Add sour cream.  Mix thoroughly.  Bring to bubbling boil (about 5 minutes).  Serve.