Chicken Paprikash- chicken tenderloins bake up tender and juicy in a creamy paprika flavored sauce. Serve over egg noodles for a comfort food dinner with a little Hungarian flavor.
- 3/4 cup all-purpose flour
- 2 teaspoons parprika, divided
- 1 1/2 teaspoons salt, divided
- 1 1/2 pounds chicken tenderloins
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons vegetable oil
- 1 1/4 cups chicken broth
- 1 cup sour cream
- 1/4 cup dry sherry
- 1 1/2 tablespoons Heinz chili sauce
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1/2 (8-ounce) can water chestnuts
Combine flour, 1 teaspoon paprika and 1 teaspoon of salt in a shallow dish.Coat the tenderloins in the flour mixture. Heat butter and oil in a large nonstick skillet over medium-high heat.When hot add the flour coated chicken tenderloins. Brown both sides of chicken. Place chicken in a lightly greased 7x11-inch baking dish.Preheat the oven to 325 degrees.
Add chicken broth to the pan drippings in the skillet. Turn the heat to medium and stir to scrape up any browned bits.
Add the remaining paprika, salt, sour cream, sherry, chili sauce, Worcestershire sauce, and garlic. Stir well and cook until heated through.
Add the water chestnuts to the sauce and pour the sauce over the chicken.
Bake uncovered for 1 hour 15 minutes.Serve with rice.
This recipe can easily be doubled and cooked in a 9x13-inch baking dish. Cooking time is the same.
The sherry can be left out.
Ketchup can be used instead of the chili sauce.