Chicken Paprikash over Egg Noodles

Peas and Carrots




Ingredients:
1 lb of boneless, skinless, chicken breast tenderloins
1 onion, chopped
2 Tbsp real butter (not margarine)
2 Tbsp olive oil
1 Tbsp paprika
1 cup of chicken stock
1 cup of sour cream
¼ cup of chopped chives
1 bag of egg noodles
1 bag of frozen peas and carrots

Preparation:
Melt the butter and heat the oil in a skillet.
Add the onions and cook until transparent.
Add the chicken tenderloins and the paprika.
Cook until the chicken is well done.
Add the chicken stock and simmer while the noodles cook.
Cook the noodles in boiling, salted water according to package directions.
Cook the vegetables in the microwave while the noodles cook.
Drain the noodles.
Stir the sour cream into the chicken and onion mixture.
The sauce should be thick. Warm it through.
Stir the noodles into the sour cream and chicken mixture.
Sprinkle chives over the top. Serve with the vegetables on the side.