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Your newsletter and website are , as always, EXCELLENT ! Thank You !!!  I would like to submit a recipe that everyone seems to really enjoy.   Rick

Paprika Chicken or "Parice na Kapon"

Good enough for company, yet easy enough to make on a regular basis, using only 6 ingredients for the main dish. Can be made the day before, and reheated easily. This recipe is unusual in that it calls for no salt or pepper to be added, and I've never had to do so. But if you are concerned about calories, then I suggest you would be better off going outside and hunting up some wild hickory nuts! Bob apetit!
This recipe serves 6 to 8, or 3 sports players on steroids.
 

Ingredients:

• Chicken - about 2 pounds boneless, skinless chicken breast. Can be whole or cut up filets
• Chicken Broth - 2 cans (regular soup-can size)
• Butter - one pound (4 sticks)
• Onions - 4 or 5 large - red, Vidalia, or white
• Paprika - about 5 generous tablespoons
• Sour Cream - Four 16-oz containers
• Egg Noodles - one 32-oz. bag
 

Directions:

1. I use an electric frying pan, but a large stove-top pan is fine too. Melt ½ (2 sticks) butter in it.

2. Remove onion skins and slice onions coarsely.

3. Add onions to butter and start sauteing slowly.

4. Add paprika, one tablespoon at a time, to onions, stirring in well each time.

5. Add the third stick of butter.

6. Saute onions until they are very, very limp and well done, but do not burn or let dry out. add a little water if you need to. Onions should slowly cook for at least an hour or more.

7. If using whole chicken breasts, cut into serving sizes. Tenderize chicken (pound lightly between plastic wrap or ziplocs), and add to onions.

8. Add the last stick of butter and Saute chicken with onion mix, turning occasionally for about 15 minutes.

9. Add chicken broth and simmer for about an hour. During this time, the egg noodles can be cooked according to the package directions, then rinsed, drained, covered, and put aside.

10. Remove chicken pieces, and place in/on serving bowl/platter. Place in a warm oven to hold until sauce is finished.

11. Strain onion/paprika sauce into a large saucepan or dutch oven. Put strained onions into serving dish and put into warm oven. You will be surprised how good and "un-oniony" they will taste, and how well they will go with the chicken.

12. Heat remaining sauce on high while stirring in all the sour cream (using a whisk makes it easier). Bring to a boil. remove from heat and pour into a serving bowl.

13. You will want a small plate or bowl for each place setting for the side dish. The main course is served by putting some egg noodles and a couple of pieces of chicken on your plate, and using a ladle to pour some sauce over each.

Wine Suggestions: Riesling or White Zinfandel.

Side-Dish Suggestions: Sweet & Sour Red Cabbage or Pickled Beets or Sweet & Sour French Green Beans with Bacon or Steamed Swiss Chard with vinaigrette.

Dessert Suggestions: Peach or Cherry Cobbler or New York style Cheesecake.