I don't have a whole lot to say lately (life is pretty much same-old, same-old)...but Linda asked for my Chicken Paprikash recipe so I figured I could at least post that!
Chicken Paprikash-Topped Potatoes
12 ounces skinless boneless chicken, cut into bite size pieces
2 T. flour
2 t. Paprika (I like to use the sweet Hungarian paprika)
1/2 t. salt
1/4 t. ground red pepper (optional, though it doesn't give it too much of a kick)
1 T. butter
1/2 yellow onion, chopped
8 oz. mushrooms, sliced, or two small cans of sliced mushrooms
1 tablespoon minced garlic
1/2 c. chicken broth
1/4 c. sour cream
1. Combine chicken with flour, paprika, salt, and red pepper until coated.
2. Melt butter over medium-high heat. Add chicken, onion, mushrooms, and garlic and saute five minutes (if you are not using a non-stick skillet, you may need to add additional butter or some oil). Add chicken broth and bring to a boil. Cook six minutes or so until chicken is done and the sauce thickens, stirring frequently. Remove from heat and stir in sour cream.
3. Serve over hot baked potatoes.