Hungarian Chicken Paprikash - cooking recipe

Ingredients

1 large yellow onion, chopped
1 -2 tablespoon olive oil
4 lbs boneless skinless chicken breasts or 4 lbs boneless skinless chicken thighs
2 tablespoons paprika
1/2 teaspoon white pepper
1 1/2 cups hot water (NOT boiling)
2 tablespoons cornstarch
2 tablespoons cold water
1 (8 ounce) container low-fat sour cream (Cabot Light preferred)

Preparation

Preheat oven to 350\u00b0F.
In a large skillet, saute onion in the oil until tender.
Sprinkle chicken with paprika and white pepper and place in an ungreased roasting pan.
Spoon sauteed onions over the chicken parts; add hot water to roasting pan.
Cover and bake in preheated oven for 11/2 hours or until juices run clear.
Remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.
To make the sauce: In a small saucepan, combine cornstarch and cold water until smooth.
Whisk in the pan juices from the chicken; bring to barely a boil over medium heat.
Reduce heat to low and simmer, stirring until thickened.
Remove from the heat and stir in the sour cream; serve hot over the chicken which I serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.