Ingredients:
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 lb boneless chicken tenderloins
2 medium onions, chopped
2 tablespoons sweet Hungarian paprika
salt, to taste
2/3 cup crushed tomatoes
hot buttered egg noodles
sour cream ( I prefer Breakstone’s Light)
Directions:
Preheat the oven to 300 degrees.
In a casserole dish, heat the butter and oil on the stovetop over medium-high heat.
Add the chicken tenderloins and cook until browned on all sides, then remove to a plate.
Add the onions to the casserole, reduce heat to medium and cook (stirring often) until they’re golden brown.
Stir in the paprika and cook for an additional minute.
Return the chicken to the casserole, season with salt and cover tightly.
Bake for 20-30 minutes, until chicken is cooked through.
Add the tomato puree, stir and cook for 5 more minutes, or until puree is heated through.
Serve over hot buttered egg noodles with a dollop of sour cream.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.