Paprika Chicken - for 2 or more
Here's an easily adjustable recipe for bone-in chicken pieces. I'm listing my approximate measurements for 2 bone-in breasts and a lot of soupy sauce that tasted delicious on the rice I made at the same time. Adjust accordingly to fit the number of pieces you're cooking.
3 Tbs butter
1/4 cup flour
3 Tbs paprika
1/2 tsp salt
1 cup milk or water
3 Tbs sour cream
2 bone-in chicken breasts or other pieces
Melt the butter in a deep skillet large enough to hold your chicken. Salt the chicken pieces. Mix the flour and paprika together, then roll the chicken in it until well coated. Brown the chicken in the butter, turning frequently and moving around in the pan so it's evenly browned, about 10 minutes. If you're doing a lot of chicken you may want to do this in batches.
Heat the milk or water a bit in the microwave and pour it in the pan. You basically want enough liquid to cook the chicken in. Bring the liquid to a slow simmer. Cover and cook for 30-40 minutes, until cooked through.
Turn the heat off and stir in the sour cream. Serve with rice or noodles and a simple side dish of vegetables.
