Paprika Chicken (Paprika Hendl)
Vicki Butts (lazyme)
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- pieces skinless chicken, washed and patted dry
- salt and pepper, to taste
- paprika, to taste
- 8 Tbsp
- butter, melted
- 2 c
- flour (place in plastic bag)
- lemon, halved
- 2 c
- hot water
- chicken bouillon cubes
- 1 c
- sour cream
1Lightly sprinkle chicken with salt, pepper, and paprika.
2Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken
at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.
3Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from
half a lemon over chicken, then bake at 400 F for 1 hour.
4Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.
Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.
6Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.
7Preparation/cooking/baking time: 2 hours
Serves 4 to 6
*To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.