Chicken Paprika

My mom found this reciepe and it was an instant hit in our home when I was growing up. It is one Rick's top 10 all time favorite things to eat. It is super yummy and can take a couple of times to figure out how to get it just right, but it is well worth it!

• 1 tsp salt
• dash pepper
• 1 TBS paprika
• 2 c. all purpose flour
• 1 bag of boneless chicken tenderloin strips
• 2 TBS of chicken bouillon
• 3 c. water
• 1 c. sour cream
• vegetable oil

First you'll need to mix the salt, pepper, paprika and flour together in a bowl. You will then coat all of the tenderloin strips with the mixture (just once). Then you'll need to take a large skillet (I use a 12in.) and pour enough vegetable oil to cover the bottom of the pan. You won't need as much as you would if you were frying chicken or fish. Put several of the tenders in the pan and let them brown on one side. Turn them over and let them brown on the other side and then scoot them over in the pan and put in some more of the tenders, you will repeat this browing process until you have browned all the tenders. Then turn down the heat on your skillet. Then you will take the 2 TBS of chicken bouillon and mix it in with the water. Then carefully pour it over the tenders, put a lid on it and set a timer for 30 mins. You will need to let it simmer at about medium heat, stir if needed. While it is simmering, it is a good time to cook your pasta. My crew loves bow tie noodles but you can use whatever you like, sometimes my mom made it with Egg Noodles. Once your chicken has simmered, remove from the heat and stir in the 1 c. of sour cream. Then serve it with your pasta!