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    Chicken Goulash

    Source of Recipe


    4 boneless chicken breast halves, skinned (about 1 lb)
    2 T vegetable oil
    1 lg onion, diced (about 1 cup)
    2 cloves garlic, crushed
    2 T paprika
    16 oz can whole tomatoes
    2 md zucchini, cut into bite-size pieces, about 2 cups
    1 1/2 ts salt
    1/2 ts freshly ground black pepper
    2 c medium egg noodles
    1/2 c sour cream

    In deep 4-quart saucepan over high heat, bring 2 quarts water to
    boil, 8 to 10 minutes. Meanwhile, cut chicken into 1/4-inch wide
    strips. In 10-inch skillet over medium-high heat, heat 1 tablespoon
    oil, add chicken, cook about 5 minutes, stirring frequently until
    well browned on all sides. Using slotted spoon, remove chicken to
    bowl. Add remaining 1 tablespoon oil to skillet, add onion and
    garlic, cook 3 to 4 minutes until tender. Stir in paprika, cook
    1 minute. Return chicken to skillet along with tomatoes and their
    liquid, zucchini, salt and pepper,, increase heat to high, bring
    to boil. Reduce heat to low, simmer, covered, 10 minutes. Meanwhile,
    add noodles to boiling water, cook about 8 minutes, stirring
    frequently until tender.

    Drain noodles, arrange on serving platter. Stir sour cream into
    chicken mixture in skillet, cook about 1 minute until heated through.
    Remove from heat, spoon mixture over hot noodles. Makes 4 servings




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