Weeknight Chicken Paprikash

How was your weekend? Mine was too short, like all the rest of them. This week is going to be one of those crazy busy ones, a perfect storm of recitals, lessons, meetings, classes, and responsibilities, culminating in an important Saturday afternoon with West getting baptized. I looked at West this weekend and I was feeling a little melancholy. Eight is a significant benchmark for LDS families. I've been squeezing my boy a little tighter, staring maybe a little too intently, feeling a little too emotional. I put my arm around his shoulder, and just like I have a hundred times in the last few weeks, said "I'm sad you are growing up so fast, West." This time I think he'd had it. He said, "Mom, look. I'm not that old and you're not that old. I'm not dead and you're not dead. So let's just be happy, OK?"
I meant to be offended, but I burst out laughing first. Oh, this kid. What will I ever do without him? Thank goodness I won't have to find out anytime soon, since we're both young and alive. Here's one of my boy's favorite dinners and mine, too. In about 25 minutes, you'll have a scrumptious sauce of paprika and sourcream over chicken and buttered noodles. It's perfect for busy weeks, like this one. It's also rich and satisfying on a cold winter night and will cure any melancholy you might have about your jam-packed schedule or your children growing up too fast. Weeknight Chicken Paprikash

Estimated Cost: $8.00 for four-six servings

Money Saving Tips: Don't run out to buy Hungarian paprika, if you don't have it on hand. Use my substitution below. Buy chicken breasts when it's on sale and cut it up and freeze it in 1 lb. portions. Put your water on to boil when you start cooking, and everything will be hot and ready at the same time.

1 tablespoon butter

2 large onions, thinly sliced

1 bell pepper, chopped (optional)

1 lb chicken, cut into 1 inch pieces

1 tablespoon garlic, minced

1/4 cup Hungarian sweet paprika (OR sub 1/4 cup regular paprika, plus 1 tablespoon brown sugar and a pinch of red pepper flakes)

2 cups chicken broth (use bouillion cubes to save more)

1/2 cup sour cream, mixed with 1 tablespoon flour

a few drops of lemon juice

hot cooked noodles, tossed with 2 tablespoons butter

Melt butter in skillet over medium heat. Add onions and cook for 7 minutes, stirring often. Add bell pepper and chicken and cook until chicken is browned on outside, about 6 minutes. Stir in garlic and paprika and cook for one minute. Add chicken broth. Bring to a boil, reduce heat and simmer for ten minutes. Remove from heat and stir in sour cream and flour mixture. Return to heat and bring to a low boil to thicken sauce. Season to taste with salt and pepper and a few drops of lemon juice. Serve over noodles.

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