Chicken Paprikash

From: kittykat #2

On Feb 22, 2008

I followed this almost to the letter. I used twice as much pepper with the flour and added some fresh garlic to the onion. When it was done and I tasted it it seemed kind of bitter and slightly bland. I ended up adding a little onion powder, pepper and about 1/2 tsp sugar. This helped a little, but not enough. My husband seemed to like it, but he'll eat anything I put on top of spaetzle! The chicken was very tender. After a little more tweaking I may try this again.

From: Vino p.o. prn

On Oct 3, 2007

Looks like I've found a new paprikash recipe! This was wonderful...served with spaetzle! Thanks!

From: NcMysteryShopper

On Nov 4, 2005

This was totally packed with flavor and was so good! This recipe has been tweaked and fine tuned to perfection. I used an extra teaspoon of freshly ground Paprika (from Morocco!) in the flour mixture. I followed all of Rita L's suggestions/directions up to the point where the chicken broth and sour cream was added - I removed the chicken for that part. I also did as a few reviewers stated and added mushrooms (Baby Portabella) - This made the sauce really tasty!!! The chicken was tender and flavorful as well as a beautiful deep red and the sauce was dandy!!! Thanks LAURIE!!!!

From: PanNan

On Oct 13, 2005

Very nice paprikash. The chicken bronzed beautifully with the paprika/flour coating, and it was tender and moist. I did add some salt to the recipe to enhance the flavor. Next time I will double the sauce part of the recipe. We prefer sauce on our noodles rather than butter. Thanks for sharing this tasty recipe.