Speedy chicken paprikash

6 servings

Ingredients

Quantity Ingredient
10½ ounce SPAETZLE (SWISS DUMPLINGS)
½ teaspoon GARLIC POWDER
1 each LARGE GREEN PEPPER
1 tablespoon VEGETABLE OIL
1 tablespoon PAPRIKA (SWEET HUNGARIAN)
⅛ teaspoon PAPRIKA
1¼ pounds BONELESS CHICKEN BREASTS
14½ ounce WHOLE TOMATOES IN PUREE
2 tablespoons FLOUR
1 pack CHICKEN BOUILLON
1 each BAY LEAF
¼ teaspoon SALT
¼ teaspoon PEPPER
2 tablespoons BUTTER
1 teaspoon POPPY SEEDS
½ cup LIGHT SOUR CREAM

Directions

NOTE: EGG NOODLES CAN BE USED IN PLACE OF THE DUMPLINGS. IF SO USE WIDE PREPARE NOODLES OR DUMPLINGS ACCORDING TO PACKAGE DIRECTIONS.

MEANWHILE, IN A 2 QUART CASSEROLE, COMBINE GREEN PEPPER, GARLIC, OIL, 1 TABLESPOON PAPRIKA. COVER WITH VENTED LID. IN A MICROWAVE, COOK ON HIGH FOR 7 TO 9 MINUTES. STIR TWICE WHILE COOKING. COOK ONLY UNTIL VEGETABLES ARE TENDER.

STIR CHICKEN, TOMATOES, BOUILLON, BAY LEAF, SALT AND PEPPER INTO CASSEROLE.

COVER AND COOK ON HIGH FOR 11 TO 13 MINUTES, STIRRING THREE TIMES, UNTIL CHICKEN IS COOKED THOUGH AND VEGETABLES ARE TENDER. DRAIN SPAETZLE AND PLACE IN SERVING BOWL. ADD BUTTER AND POPPY SEEDS. TOSS TO MIX.

SPOON CHICKEN MIXTURE INTO SERVING PLATTER, TOP WITH SOUR CREAM AND SPRINKLE WITH PAPRIKA.

NOTES: BY USING BONELESS CHICKEN YOU CAN CUT COOKING TIME IN HALF BY USING

Related recipes