Wednesday, January 25, 2006

Chicken Hungarian Goulash © 1981

2 whole chicken breasts (about 2 pounds), split, skinned, boned and cut into strips.
Salt and pepper
1/2 cup vegetable oil
1 large onion, sliced (about 1 cup)
1 clove garlic finely chopped
1 1/2 cups tomato juice
1 (16-ounce) can stewed tomatoes
1 tablespoon Wyler's Chicken-Flavor Instant Bouillon or 3 Chicken-Flavor Bouillon Cubes
2 teaspoons paprika
1/2 teaspoon thyme leaves

1/4 teaspoon pepper
1 (8-ounce) container sour cream, at room temperature
1/2 (1-pound) package Creamette Egg Noodles, cooked as package directs and drained

Sprinkle chicken lightly with salt and pepper; coat with flour. In large skillet, brown in oil. Pour off all but 3 tablespoons drippings. Add onion and garlic; cook until onion is tender. Add remaining ingredients except sour cream and noodles. Cover and simmer 20-25 minutes. Uncover; remove from heat. Cool 5 minutes. Stir about 1/4 cup sauce into sour cream; add slowly to mixture in skillet, stirring constantly until sour cream is thoroughly blended. Heat through (do not boil). Serve over hot, cooked noodles. Refrigerate leftovers. Makes 6 to 8 servings

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