Reviewed: Sep. 12, 2006

This was very good. A nice alternative to usual beef & sour cream dishes. I had it over egg noddles - great combo!

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Buster

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Reviewed: Sep. 11, 2006

Nice comfort food. Might be nice with green peas.

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Mumsy'sCouchPotato

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: London, Greater London, England, U.K.

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Reviewed: Jul. 26, 2006

The same as what many others said...pretty good flavor (I "spiced it up" a bit) but more runny than I'd expected. I'd make again for us but wouldn't suggest making for company.

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TraciA

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 19, 2006

So simple, tasty and comforting. Sort of like an alternative beef stroganoff. A great way to use a lot of sour cream that's about to go bad.

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JULIEJURGENS

Cooking Level: Intermediate

Home Town: Thomson, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 9, 2006

Well, I was a big fan of this dish, but I wish I'd read more than just the first page of reviews. Maybe I wouldn't have been expecting it to thicken up. I used lowfat sour cream , and I'm sure that didn't help, but I don't think it would have made any real difference to speak of had I used the regular stuff. Other than that, it was just what I was expecting and hoping for. My fiance told me that it was good but it tasted like it was missing something. Then proceeded to help himself to seconds. Maybe next time I'll throw in some red pepper flakes for him. (Because there will definately be a next time!)

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Julia

Cooking Level: Expert

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Reviewed: Mar. 6, 2006

We pretty much followed the recipe but added some chopped garlic, sliced mushrooms and about 1/4 cup white wine, only used half the chicken stock, increased the flour and butter to 2 tablespoons each. The consistency was perfect! Served over noodles -- excellent!

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Feb. 1, 2006

This was easy and delicious! I doubled the sour cream and flour to make it a little thicker. I served it over egg noodles and a side of sweet peas. Great meal!!

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Marla

Cooking Level: Intermediate

Home Town: Pickerington, Ohio, USA

Living In: Groveport, Ohio, USA

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Reviewed: Jan. 5, 2006

super easy and fast. I had to make some modifications. I only had 4 oz sour cream so added 4 oz of cream cheese into the flour/cream mixture and whisked it in. I added 2 tbsp. flour and a can of chicken stock. I think 1 tbsp would have made the sauce very thin. It could be a very low fat recipe if using low fat. The flavor is nice. I added some tunisian chili powder (similar to cayenne) for some zip and fresh chopped parsley for garnish. Served over pasta, as I didn't have enough egg noodles but think the egg noodles or periogies would be a great choice.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 16, 2005

I changed this recipe to be both dairy free and gluten free. I substituted soy-based sour cream and 1 tsp of cornstarch in place of the flour and omitted the butter. It was really delicious. The second time I made it, I added yellow squash and mushrooms when sauteeing the onions which worked well and made it a more substantial dish. I serve it over rice with sauteed spinach on the side - a nice combo.

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FAIRBORN

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Reviewed: Dec. 13, 2005

liked this recipe alot. I love paprika, and used more than the recipe called for, but it turned out delicious. my family raves about this dish.

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carrie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 13, 2005

This recipe is so easy and delicious. I served it over rice and the whole family raved about it.

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MIMOMK

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Reviewed: Oct. 12, 2005

The recipe is easy to make, my Hungarian husband liked it, however and since I have already tried other "Chicken Paprika" recipes I added and reduced as I was going. I added green and red peppers, crushed hot peppers, chopped tomates and garlic, I reduced the chicken broth and the sour cream. It tourned out really good.

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COOKINGBUNCHES

Cooking Level: Intermediate

Home Town: Bogota, Distrito Capital De Bogota, Colombia

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 2, 2005

This is pretty good! I love sour cream based sauces and chicken ever since I tried it at a Mexican restaurant a few years back. I would cut down the onions used and chop them really fine in a food processor as I think the texture and flavor, as is, are a bit overpowering.

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Thalisa

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Sep. 2, 2005

This was good and something different. I had to add a little cornstarch to get the sauce to thicken and served over egg noodles.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Mar. 22, 2005

This did not go over well with my family. Not a lot of taste. Sorry

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LESLEYfromWI

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Reviewed: Mar. 18, 2005

I thought this was a good recipe, but it needed more flavor to suit our tastes. I added 2 cloves garlic (love that stuff!), crushed red pepper, and some fresh chopped parsley at the end before serving. I didn't have egg noodles on hand, so I cooked spaghetti and mixed it with the chicken/sauce. Next time I think I'll try adding more flavor such as mushrooms, roasted red pepper, or some parmesan cheese. Play with this recipe to suit your own tastes.

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JAIM78

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Reviewed: Mar. 1, 2005

This tasted really good. Only issue was that it didn't thicken. Nonetheless I am looking forward to leftovers tonight! One thing I did do was keep the juices from the chicken in the recipe and reduced the broth to 1.5 cups. Also added a red bell pepper and hot pepper flakes for spice (didn't have any cayenne on hand). Thanks for the recipe!

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CHRISTIEJB

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Reviewed: Jan. 24, 2005

I only used half the sour cream and chicken stock called for, and my sauce came out great, nice and thick. My husband and boys all gave this recipe 5 stars!

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ddwmitch

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Reviewed: Jan. 24, 2005

This was the best!!!

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Jessica

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Reviewed: Dec. 15, 2004

My husband just loved this recipe. The kids liked it too. I served it with white rice.

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Susan Leckrone

Home Town: Glen Ellyn, Illinois, USA

Living In: Warsaw, Indiana, USA

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