Reviewed: Nov. 23, 2004

Not what I expected. I think the recipe calls for too much paprika. It seemed like I was eating a giant plate of paprika. If I make this again, I think I will use less paprika and a coupledifferent spices. Maybe more sour cream, to increase the creaminess.

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ARBUTUSROEHM

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Oct. 30, 2004

This dish was not really all that bad, but both my husband and myself thought that it was just a bit strange. It is not something that I will make again just because it is not something that suites our tastes.

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DOGLOVER22

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Reviewed: Oct. 27, 2004

I loved this recipe but did alter a bit, Aren't we all suppose to "DR." our food? I was really looking forward to a savory dish when I added the paprika to the onions, but 2 cups of chicken broth was probably too much. The result is watery. I did DR. mine with other seasonings, experiment to your taste buds! Next time I will cut the broth in half. I also thought maybe a 1/4 cup of white wine would give it more of a zing.

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JUSTJEN33

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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Reviewed: Oct. 4, 2004

I liked this recipe. It is very important to remember NOT ALL PAPRIKAS ARE THE SAME! There is sweet paprika, hot paprika, smoked paprika. But for most, McCormick's, which has no flavor and is to be used only to garnish.

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BDKILLIAN

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Reviewed: Sep. 9, 2004

This was a very easy, one-skillet recipe! My family does not like onions, so I substituted minced ones instead for the flavor. I also just added dollops of sourcream until it seemed the right consistancy. Served it with salad and a crusty bread. All in all, very good and even my picky 7 and 4 yr. olds ate it up!

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BEV713

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Reviewed: May 10, 2004

I always makes this recipe..but I use a package of onion soup mix instead of the whole onion. That is how my mom taught me. I mix the onion soup with one cup of boiling water. Instead of the chicken broth. But if you use the chicken broth cut it to one cup. This recipe my father told me that it is Hungain pass down from generation to generation.. But my Dad added the onion soup mix..

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MSPEACH34

Cooking Level: Intermediate

Home Town: Islip, New York, USA

Living In: Patchogue, New York, USA

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Reviewed: Apr. 28, 2004

This dish was fabulous and my husband has requested that I make it every night. I added 2 egg yolks to the sour cream mixture, which helped the mixture to thicken.

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EMMAGEMMASMOM

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Reviewed: Mar. 23, 2004

It was a little bland. DO not serve with rice. Use egg noodles.

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COOKINGMAMA

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Reviewed: Feb. 15, 2004

This recipe is fabulous! We diced the chicken first, lots more flavour that way. Excellent - can't wait to have it again

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 28, 2004

This is one of the favorite recipes from my childhood. I couldn't believe some of the reviews saying it was bland so I took a closer look at the ingredients. First I checked the paprika and 2 T. is quite enough! Then I noticed it called for boneless, skinless chicken breasts. No wonder! Do this: use chicken breasts on the bone and legs (or your favorite pieces) and remove the skin. Wella! the bones will add flavor! Salt and pepper to taste. AND: don't use that much sour cream (this too might have diluted the flavor), I use 3-4 big dollops, which is all you need. YUM!

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Jane Jetson

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Reviewed: Jan. 6, 2004

Very good recipe, and great for an easy dinner night.

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WESLPZ

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Reviewed: Nov. 13, 2003

I thought this was great. Very simple to make. I did add more paprkia and onions (just my prefrence), and it was a huge hit!!!

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Susie Sue

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Reviewed: Oct. 27, 2003

Very good recipe. My husband and I loved it. Will definitely use this one again - wouldn't change a thing.

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Laura Retta

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Reviewed: Sep. 18, 2003

I was definitely not impressed with this recipe. I reduced the broth by a 1/2 cup and used white wine in place of some of the broth. I also added fresh garlic and used 2 t. of flour. The sauce still did not thicken until it had cooled - by that time we were done eating. I thought it was very bland - all you could taste was the sour cream. I gave it 2 stars because it was edible, I just won't be making it again.

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EERICKSON

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Reviewed: Sep. 16, 2003

Excellent! My whole family enjoyed it, and it's fairly quick to make as well. Highly recommended!

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 8, 2003

This recipe was so bland, I was embarrassed to serve it to my family. I shall never be making it again.

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C. Cross

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Reviewed: Sep. 4, 2003

Sounded good, but as someone wrote... Underwhelming. I added Cayenne, I added salt, I added corn starch (as it wasn't thickening) and it was finally just ok (thanks to the above), but still would not make again. Maybe I should have tried adding the Emeril Essence as someone suggested (LOVE that stuff). Try "Easy & Delicious Chicken" (but made in a crock pot) MUCH tastier.

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RDP920

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Reviewed: Mar. 27, 2003

This is easy to make and very tasty. I added less paprika and salt to suit my family's taste. My five-year old didn't like the looks of it (probably the onions), but I thought the sauce was delicious.

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DOMINIQUE

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Reviewed: Feb. 10, 2003

really good but for more 'kick', i like to add lemon juice and/or white wine when simmering the chicken in the stock.

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ANGELDIVAX

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Reviewed: Nov. 22, 2002

My husband and I love this. The sauce is so yummy...also good with rice. I forgot to add the flour the first time and it was a tad too runny. Delicious, quick and easy!

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Loulou921

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Sour Cream Chicken Paprika

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