Hungarian Chicken Paprikash

• large yellow onion, chopped↗1
• olive oil↗1 -2 tablespoon
• boneless skinless chicken breasts or 4 lbs boneless skinless chicken thighs↗4 lbs
• paprika↗2 tablespoons
• white pepper1⁄2 teaspoon
• hot water (NOT boiling)1 1⁄2 cups
• cornstarch↗2 tablespoons
• cold water2 tablespoons
• (8 ounce) container low-fat sour cream (Cabot Light preferred)↗1

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   In a large skillet, saute onion in the oil until tender.

3. 3

   Sprinkle chicken with paprika and white pepper and place in an ungreased roasting pan.

4. 4

   Spoon sauteed onions over the chicken parts; add hot water to roasting pan.

5. 5

   Cover and bake in preheated oven for 1½ hours or until juices run clear.

6. 6

   Remove chicken from oven, reserve pan juices for the sauce and keep the chicken warm while you make the sauce.

7. 7

   To make the sauce: In a small saucepan, combine cornstarch and cold water until smooth.

8. 8

   Whisk in the pan juices from the chicken; bring to barely a boil over medium heat.

9. 9

   Reduce heat to low and simmer, stirring until thickened.

10. 10

    Remove from the heat and stir in the sour cream; serve hot over the chicken which I serve over hot cooked noodles (whole wheat preferred) or hot cooked brown rice.