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
• 1 tblsp Szeged Paprika
• 1/2 tsp Szeged Hot Paprika
• 1 tsp Garlic Salt
• 1/2 tsp Black Pepper
• 4 oz White Vermouth (or White Wine, or Marsala, or Dry Medium Dry Sherry)
• 2 to 4 tblsp Olive Oil
• 1 or 2 tblsp Butter

Preparation

• Mix Flour, Paprikas, Garlic Salt, and 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 White Vermouth; add Chicken Broth and bring to a boil.
• Return Chicken, bring to second boil. Cover and simmer 15 minutes.
• Serve.