Since Dan complemented me several times on this dish, I thought I should share it. He’s a man willing to eat anything put in front of him, but it is rare that he raves about a dish.
Chicken Paprika recipe
4 cups shredded, cooked chicken, preferably leftovers from a whole chicken
1 onion, chopped
1 tbsp. butter
1 tbsp. olive oil, mild
2 tsp. paprika
1 cup sour cream
2 tbsp. white wine or chicken stock or water
salt and pepper to taste
Heat butter and oil in a saute pan. Toss in onion and saute until golden and tender. Add chicken and paprika. Stir occasionally till heated through. Add sour cream and wine (or substitute). Add additional wine if you desire sauce to be thinner. Add salt and pepper to taste. Remove from heat. Serve immediately over hot noodles.