2 whole chicken breasts, split, with bones and skin removed
1 large onion, chopped
4 T. butter, divided
1/2 c. water
2 T. Sweet Hungarian Paprika, divided**
1 8oz. carton sour cream
2 T. flour
Salt and Pepper to taste
In large skillet, saute onion in 2 T. butter until tender. Remove from skillet
and set aside. Sprinkle chicken breasts with salt and pepper and 1 T. paprika.
In same skillet, cook chicken in 2 T. butter until just white, do not brown. Add
water, 1 T. paprika and sauteed onions to chicken. Cover and simmer for 10
minutes. Blend flour into sour cream. Reduce heat under chicken and add sour
cream mixture. Cook very gently for about 5 more minutes or until sauce has
thickened. Serve over hot buttered noodles or spatzel. Serves 4.