2 lbs. Chicken, cut into serving sized pieces

2 Tablespoons butter

1 large onion, halved and sliced thinly

3 teaspoons paprika

1 can condensed mushroom soup

½ cup sour cream




Brown the chicken in the butter at medium heat in a skillet or Dutch oven.

Remove and reserve the chicken.

Sauté the onion slices in the pan drippings until soft and translucent.

Stir in the paprika and cook 1 minute.

Add the mushroom soup and stir until the sauce is smooth.

Add the browned chicken, cover, and simmer 20 minutes or until meat is tender.

In a separate bowl, add some of the hot sauce to the sour cream and stir until smooth.

Then pour the sour cream mixture into the skillet and stir until blended.

Serve hot with rice or egg noodles.


N.B. Once the sour cream is in the sauce, DO NOT BOIL or it will curdle.