Chicken Paprikas

Wednesday Study Lunch with the Girls.
Have I mentioned before how much I love my corningwear? It is so convenient on the go!!
I sometimes find during the semester that it can become increasingly difficult to eat well and study well at the same time. To do one in general takes away time I feel I could be spending on the other. Luckily I have a few hearty go to meals that I have reinvented to accommodate our busy schedule and I have been trying to incorporate them into our weekly meal plan to prevent us from eating too much junk food.

Chicken Paprikas according to the Joy of Cooking should take 1.5 hrs.
My version of this family favorite...30 min.

1 pkg boneless skinless chicken breasts or tenders cut into bite size pieces
1/2 yellow onion chopped
1 clove garlic minced
3 pads butter
1 turn of olive oil
S&P to taste
3 tbl paprika
1 tbl flour
2 + cups chicken stock
1 + cup sour cream
1 pkg pasta cooked per box

Add butter, olive oil an chicken to preheated pan on stove top and allow to simmer until chicken is half cooked thru. (Throw water on to boil at this point so noodles can be cooked when chicken is completed). Add onions and simmer until chicken is cooked through. Add garlic, S&P, and paprika to pan and stir to combine. Push chicken etc to the edge of the pan and add the flour to the center. combine with butter and onion juices and allow to cook for a minute before adding chicken stock. Mix in stock, recombine all ingredients and allow to thicken slightly. Remove from heat and allow to cool slightly until pasta is finished. Add in sour cream and pasta, stir and bring back up to temp. Serve hot with chunks of crusty bread.

***If pasta is done early, do not add sour cream directly to hot chicken mixture. In this case place sour cream in a separate bowl and add a little of the stock from the pot to the sour cream and combine to bring the sour cream up to temp before adding all contents to the pan. This will prevent the sour cream from curdling in the pan.