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Categories:Viewed: 109 - Published at: 7 years ago
Ingredients
- 2 whole chicken breast cutlets
- 1 large onion, sliced
- 1 c. tomato juice
- 1 c. chicken broth
- 2 Tbsp. sweet Hungarian pepper
- salt and pepper to taste
- 1 c. dairy sour cream (do not use low-fat)
- small amount of cornstarch mixed with equal amount of water for thickening
Method
- Cut each breast in half so that there are 4 pieces.
- Saute cutlets in oil until almost golden brown and add onion to meat. Saute with chicken until golden in color (use medium Dutch oven). Add chicken broth, tomato juice and spices and cover.
- Simmer for 1 hour.
- Remove chicken to platter and keep warm.
- Thicken juices in pot with cornstarch and water mixture.
- When thickened, add sour cream and blend until smooth.
- (If desired, sauteed mushrooms add a lot to this dish.)
- Pour sour cream mixture over chicken and serve with hot noodles.
- Serves 4.
