1 Cut up Chicken (Rinsed & Dried)
2 Tbsp. Olive Oil
1/2 C. Minced Onion
1/2 C. Diced Green Pepper
1 Clove Garlic (pressed)
1 Tbsp. Paprika
1 tsp. Chicken Bouillion Crystals
1 8 oz Can of Tomato Sauce
1 Heaping Tbsp. Flour
1 C. Sour Cream
Saute onion, bell pepper and garlic in hot oil add chicken. Cook chicken for 5 minutes on each side, sprinkle with paprika, chicken bouillion and salt & pepper. Add tomato sauce, cover, simmer chicken for 25 minutes. Remove chicken. Add 1 heaping Tbsp. flour. Sauce becomes like a gravy. Season to taste. Add a little of the hot sauce to the cup of sour cream before adding the sour cream to the sauce. Put chicken back in and heat sauce through, but do not return to a boil. Serve over hot, buttered noodles.
(My favorite birthday dinner growing up. The garlic and bouillion are my additions to my Mom's classic dish. Also, Geddes' traditionally like dark meat, but I usually use chicken breasts.)
2 Tbsp. Olive Oil
1/2 C. Minced Onion
1/2 C. Diced Green Pepper
1 Clove Garlic (pressed)
1 Tbsp. Paprika
1 tsp. Chicken Bouillion Crystals
1 8 oz Can of Tomato Sauce
1 Heaping Tbsp. Flour
1 C. Sour Cream
Saute onion, bell pepper and garlic in hot oil add chicken. Cook chicken for 5 minutes on each side, sprinkle with paprika, chicken bouillion and salt & pepper. Add tomato sauce, cover, simmer chicken for 25 minutes. Remove chicken. Add 1 heaping Tbsp. flour. Sauce becomes like a gravy. Season to taste. Add a little of the hot sauce to the cup of sour cream before adding the sour cream to the sauce. Put chicken back in and heat sauce through, but do not return to a boil. Serve over hot, buttered noodles.
(My favorite birthday dinner growing up. The garlic and bouillion are my additions to my Mom's classic dish. Also, Geddes' traditionally like dark meat, but I usually use chicken breasts.)
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