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Recipe by: marynette
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See below ingredients and instructions of the recipe
2 Broiler-fryers (2 1/2 to 3 2 ts Salt
-lbs. each), quartered 1 c Chicken broth
1/2 c Butter or margarine 1 To 2 tsp paprika
1 1/2 c Chopped onion 2 c Dairy sour cream
1/4 c All-purpose flour
Wash chickens and pat dry. Heat butter in a large skillet and saute onions
until soft and light yellow. Lay chicken pieces over onions and saute.
Simmer, covered, over low heat for about 45 minutes. When chicken is
tender, remove and keep warm. Stir flour and salt into onions. Gradually
stir in chicken stock. stir over low heat until thickened. Remove pan from
heat and mix paprika into liquid. Amount depends on taste and color
desired. Blend in sour cream. Add chicken to sauce. Spoon sauce over
chicken. Reheat but do not boil. Serve with noodles or dumplings. Makes 6
servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 -
1966]
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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