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.

 
There’s not much that’s traditional about this Chicken Paprikash, but it is delicious. I like to serve it over egg noodles with green peas. The chicken tenderloins are first coated in a flour/paprika mixture and then browned in a combination of butter and oil. Next they are placed in a baking dish and the sauce is made in the skillet with the chicken drippings. The sauce gets poured over the chicken and it gets placed in a 325 degree oven for 1 hour 15 minutes. The long, slow cooking time thickens the sauce and keeps the chicken from drying out.
Typically Chicken Paprikash is made with bone-in chicken and using chicken with bones does have it’s advantages. But this boneless version is mush easier to eat and cooks up like a casserole. It’s a rich and creamy sauce with some water chestnuts added for crunch. The sauce has a cup of sour cream in it for a little tang.
 
Chicken Paprikash Recipe Tips:
The water chestnuts add a nice crunch, but can be left out.
Use a good quality paprika. It is the main flavor that you will taste. A Hungarian paprika is best. Paprika varies a lot from being sweet to spicy and the color can vary a great deal too. Try a few different ones so that you know what you like.
This dish would also be good over white rice or mashed potatoes o...