Chicken Paprikash

Ingredients
  • 1 lb thin sliced Chicken Cutlets cut into 1 inch squares
  • 14 oz can Chicken Broth
  • 1 medium Onion, chopped
  • 3 Garlic Cloves, minced
  • 1/2 cp Flour
  • 4 oz Sour Cream
  • 2 tbsp Hungarian Sweet Paprika
  • 1 tbsp Garlic Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Red Pepper (Cayenne)
  • 4 oz  Medium Dry Sherry 
  • 2 to 4 tblsp Olive Oil
  • 1 or 2 tblsp Butter
Preparation
  • Mix Flour, Garlic Salt, and the Black and Red Pepper in a flat bottomed bowl.
  • Dredge Chicken Cutlets in Flour mixture, placing pieces on a plate.
  • Over medium high heat, saute Chicken, a few pieces at a time, in the Olive Oil and Butter. Remove to a dish.
  • Saute Onions and Garlic about 3 minutes in Olive Oil until Onions are tender.
  • Deglaze pan with Sherry; add Chicken Broth and the Sweet Paprika, stir and bring to a boil.
  • Return Chicken, bring to second boil. Cover and simmer 5 minutes. Then transfer Chicken pieces to the dish. Add the Sour Cream to the stir and heat for a minute or two. Pour sauce over the Chicken.
  • Serve over Egg Noodles or White Rice.