wilkes

Chicken Paprikash
2 T paprika
1 t dried ground Chilies (New Mexican or Pasilla, )
1 t Onion Powder
1 t dried basil
½ t cayenne
½ t garlic powder
½ t black pepper
½ t white pepper
2 , (4 to 6 oz.) chicken breasts
2 T AP flour.
2 C chicken stock or broth.
2 T vegetable oil
1 onion sliced
1 C sliced mushrooms
½ C sour cream, or yogurt.
2 servings Noodles, Fettuccine or egg noodles.
Seed Chile pods and take stem off.
Roughly chop and grind up in a coffee grinder
Mix all spices and herbs together in a bowl.
Dip chicken breasts in the spice mixture and coat.
Heat pan to medium high heat,
and put in the vegetable oil.
Cook the chicken breasts at this high heat ,
which will give a dark
crust to them, but not a burned crust.
Turn down the heat,
and add the onions and the remaining spice
mixture. Cook until the onions are soft.
Add the Stock except keep ½ C.
Blend well and let simmer for a minute.
Blend the flour in the remaining
stock and add slowly , while
whisking to thicken the sauce. Turn down heat ,
add the chicken breasts
and simmer for 5 minutes.
Remove pan from heat and fold in the sour cream.
Blend in the cooked noodles and serve.

bushman do you have a recipe for chicken paprikash i know most of the add ins ty