Long before I owned any cookbooks of my own, I borrowed them from the library and copied recipes by the dozens. Every once in a while I pull out my little black recipe box and grab an oldie but goodie. You can always tell it was a good one if the little card is all splattered and gross and hard to read. I hadn’t realized how long it had been since I had made Paprika Chicken until my daughter told me she didn’t remember ever eating it before. But it was so delicious that we’ll be making it again soon!
2-3 strips bacon
1 pound chicken, cut into bite size pieces
1 cup pearl onions (fresh or frozen)
8 oz. mushrooms, sliced
1 tbsp. paprika
3/4 tsp. salt
1/4 tsp. pepper
3/4 cup sour cream
Cook bacon until crisp. Set aside on paper towels to drain and cool. Discard excess bacon grease. Add chicken to the pan and saute until browned. Remove from pan and set aside. Add onions and mushrooms to pan and saute a few minutes until onions are tender. Add 2-3 tbsp. water to the pan and scrape up the browned bits. Return chicken to the pan and add paprika, salt & pepper. Cover and reduce heat to low. Cook for about 10 minutes until chicken is completely cooked through. Stir in sour cream and cook on low 1 minute longer until heated through. Do not boil. Sprinkle with crumbled bacon. Serve over rice if desired.