Title: Speedy Chicken Paprikash
Categories: Main dish
Yield: 6 Servings

10 1/2 oz Spaetzle (swiss dumplings)
1/2 ts Garlic powder
1 Large green pepper
1 tb Vegetable oil
1 tb Paprika (sweet hungarian)
1/8 ts Paprika
1 1/4 lb Boneless chicken breasts
14 1/2 oz Whole tomatoes in puree
2 tb Flour
1 pk Chicken bouillon
1 Bay leaf
1/4 ts Salt
1/4 ts Pepper
2 tb Butter
1 ts Poppy seeds
1/2 c Light sour cream

NOTE: EGG NOODLES CAN BE USED IN PLACE OF THE DUMPLINGS. IF SO USE WIDE
PREPARE NOODLES OR DUMPLINGS ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE, IN
A 2 QUART CASSEROLE, COMBINE GREEN PEPPER, GARLIC, OIL, 1 TABLESPOON
PAPRIKA. COVER WITH VENTED LID. IN A MICROWAVE, COOK ON HIGH FOR 7 TO 9
MINUTES. STIR TWICE WHILE COOKING. COOK ONLY UNTIL VEGETABLES ARE TENDER.
STIR CHICKEN, TOMATOES, BOUILLON, BAY LEAF, SALT AND PEPPER INTO CASSEROLE.
COVER AND COOK ON HIGH FOR 11 TO 13 MINUTES, STIRRING THREE TIMES, UNTIL
CHICKEN IS COOKED THOUGH AND VEGETABLES ARE TENDER. DRAIN SPAETZLE AND
PLACE IN SERVING BOWL. ADD BUTTER AND POPPY SEEDS. TOSS TO MIX. SPOON
CHICKEN MIXTURE INTO SERVING PLATTER, TOP WITH SOUR CREAM AND SPRINKLE WITH
PAPRIKA. NOTES: BY USING BONELESS CHICKEN YOU CAN CUT COOKING TIME IN HALF
BY USING
Posted to MM-Recipes Digest V4 #158 by Sarah Gruenwald
on Jun 07, 1997