Ingredients
2
lbs skinless, boneless chicken breasts
Directions
1.
Chop onion and cut up chicken into bite size pieces. In a large pan, melt butter and saute onion until soft. Add chicken, paprika and 2 cups water and cook until chicken is tender and no longer pink. Add flour and stir until mixed. Add chicken broth, stir. Cook on medium-low heat15-20 minutes **, stirring often to make sure mixture doesn't stick to pan and burn. Add sour cream, stir. Add buttermilk, stir and cook until mixture hot.
2.
** During this time bring another pan of water to boil to cook egg noodles. Follow directions on bag to cook noodles and when they are done pour into strainer.
3.
In a bowl add noodles and spoon paprikash mixture over top. Eat like soup.
New-York Restaurants
