I've been making this for years, since I ate it at a Hungarian restaurant in Toledo in the 70's. It's my husband's and both daughters' favorite, To save time,I usually serve it over tuxedo orzo. To save calories, I use about a TB of olive oil, then add the onions, add all the spices when they are softened, and then the chicken. I don't add water or flour anymore, though. I remove the chicken to a heated plate, then boil the liquid down to about 1/4 cup, turn off the heat and add light sour cream or plain yogurt (make sure it's not sweet) and blend it. Then add the chicken and turn to coat it. If you like it spicy, use smoked paprika. It's really good and authentic tasting.
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I've been making this for years, since I ate it at a Hungarian restaurant in Toledo in the...