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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and dry chicken pieces; if desired, breast sections may be boned. Melt the butter in a large heavy skillet, add the chicken pieces and sauté until they are lightly browned. Cook the medium noodles in boiling salted water, according to package directions, until tender. | 2. Drain well and return to saucepan. Remove browned chicken to a plate and add the chopped onions to the skillet. Sauté over low heat until onion is soft. Stir in the flour, paprika, and salt and gradually blend in the chicken broth, stirring to keep smooth. | 3. Cook, stirring, until the sauce thickens. Blend in the sour cream and Worcestershire sauce. Combine half this sauce with the cooked noodles and transfer to a shallow casserole (3 qt.). Top with browned chicken pieces, and spoon remaining sauce over the chicken. Bake in a moderately slow oven (325) for one hour or until the chicken is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
frying chicken	1	frying	cut	201.7333	0.0	44.88	1.1333
butter	1/4	cup		342.0	15.714	10.686	28.8
noodle grain egg	8	ounces		201.7333	0.0	44.88	1.1333
water			boiling salted	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
salt	2	teaspoons		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.