German Home Cooking, p. 36
4 whole chicken breasts (3-1/2 to 4 lbs.),
boned, skinned, and cut in halves
Salt, white pepper and flour
2 tablespoons butter or margarine
1 tablespoon salad oil
½ cup dry white wine or chicken broth
1/3 cup finely chopped onion
1-1/2 teaspoons paprika
1 cup sour cream
Snipped chives, for garnish (optional)
Sprinkle chicken breasts lightly with salt and pepper on both sides. Coat with flour, shaking off excess. In a large frying pan brown chicken breasts well on both sides in a mixture of heated butter and oil. Add wine or broth and onion; sprinkle with paprika. Bring to boiling, reduce heat, cover and simmer for 20 minutes, until chicken is tender and fully cooked in the thickest portion (test with a small sharp knife).
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| I discovered that that number of chicken breasts didn't fit in just one frying pan. FYI. |
Remove chicken breasts with a slotted spoon to a heated serving dish. Bring cooking liquid to boiling, stirring in brown bits from pan bottom. Remove from heat; stir in sour cream until well blended. Return to low heat just to heat through (do not boil).
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| Thick creamy sauce. |
Pour
sauce over chicken breasts. Sprinkle with chives. Serve with Spaetzle, noodles
or rice.
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| Served with some gluten-free egg noodles (with some of the sauce!) and some sauerkraut. |
My Rating: 4/5 "Nice mild flavor for a substantial pleasant meal. If you want to add some zazz just amp up the white pepper and the paprika a little bit. As is, it's plain ol' filling and happy."
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