*Hungarian pronounced (Pop-ree-kash)
1 Onion chopped Oil/margarine
4 Tablespoons Paprika
1 Tablespoon Pepper
2 Tablespoons Salt
1 Whole Cut-up Chicken or Chicken Breasts
1/2 Pint Sour Cream
32 Oz Chicken Stock or Water Brown onion slowly in oil and margarine, add chicken, salt, pepper, paprika until chicken is browned on both sides. Cover with water or chicken broth, add more salt, pepper, and paprika to taste. When chicken is cooked remove from pan and thicken sauce with cornstarch or flour. Gradually add sour cream. Add chicken back to sauce in pan. Sauce should be somewhat thick. Serve over broad egg noodles.