Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into chunks
flour, as needed for dusting chicken
2 -3 teaspoons canola oil, as needed
1/4 cup onions, finely chopped
1 (4 ounce) cans sliced mushrooms, drained or 6 -8 ounces fresh mushrooms, sliced, stemmed, and peeled
1 (10 3/4 ounce) cans condensed tomato soup ( reduced fat is OK)
0.5 (10 7/8 ounce) cans cold water ( use soup can)
1 cup sour cream ( light or regular but NOT fat free)
1 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons sweet Hungarian paprika, to taste ( or spicy)
freshly cooked egg noodles or steamed bread dumplings
Directions:
Lightly dust chicken chunks with some flour- just enough to coat.
Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
Saute chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
Remove from pan using a slotted spoon and set in a covered dish to keep warm.
Add onions and mushrooms to the pan and saute until lightly browned, adding another tsp of oil only if needed.
Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.