Paprika: Hungarian favorite

October 16, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

PAPRIKA, known for its color, is more than just a decoration. This spice is frequently used throughout Europe and is considered the national spice of Hungary. When buying paprika, look for bright red color; brown is a sign of age. Paprika has a short shelf life and should be kept in the refrigerator.

Creamy Chicken Paprika

1 tablespoon olive or vegetable oil

1 tablespoon margarine

1 tablespoon chopped garlic

1 small onion, chopped

4 boneless, skinless chicken breast halves, pounded thin

2 cups water

1/2 cup milk

1 package noodles and Romanoff sauce

1 4.5-ounce jar sliced mushrooms, drained

1/2 teaspoon paprika

In a 10-inch skillet, heat oil and margarine and cook garlic and onion over medium-high heat for 30 seconds. Add chicken and cook until done. Remove chicken; keep warm. Into skillet, add water and milk and bring to the boiling point. Stir in noodles and Romanoff sauce, mushrooms and paprika. Reduce heat and simmer, stirring occasionally, eight minutes or until noodles are tender. To serve, arrange chicken over noodles. Garnish, if desired, with chopped fresh parsley. Serves four.

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