Thursday, July 1, 2010

Chicken Hungarian Goulash

This is one of Josh and Dakotas new favorite pasta dishes... It sounds weird but is oh so Delicious!!!!


2 whole chicken breasts chopped (more if bigger family) :)
Salt and pepper
1/2 c. oil
1 lg. onion, sliced (about 1 cup) or chopped which ever you prefer
1 clove garlic, finely chopped
1 1/2 c. tomato sauce (or 15 oz can)
1/2 pkg. (1/2 lb.) egg noodles, cooked and drained ( whole bag depending on size of family)
1 (1 lb.) can tomatoes (I run it through the blender because josh doesn't like them to be big chunks) (you can also use Italian style tomatoes for a little bit more flavor.
3 tsp. chicken bouillon or 2 or 3 cubes
2 tsp. paprika
1/2 tsp. thyme (leaves or dried spice)
1/4 tsp. pepper
1 c. (8 oz.) dairy sour cream, at room temperature

To Prepare Chicken:

1. Sprinkle chicken lightly with salt and pepper; coat with flour. In large skillet, brown in oil.
2. Pour off all but 3 tablespoons drippings.
3. Add onion and garlic; cook until onion is tender.
1. In a separate pot add tomato sauce, tomatoes, bouillon, paprika, thyme and pepper.
2. Cover and simmer 20 to 25 minutes.
3. Uncover; remove from heat. Cool 5 minutes.
4. Stir in sour cream; add slowly to mixture in the pot, stirring constantly until sour cream is thoroughly blended.
5. Heat through without boiling.
6. Add Chicken to the sauce.
Serve over noodles. Makes 6 to 8 servings. (will make more depending on amount of chicken and noodles used.)

No comments:

Post a Comment