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Hungarian
Chicken
| 1½-1¾ pound frying chicken,
cut up
½ cup butter or shortening salt and pepper 4 cups diced onions 1 teaspoon paprika 1/3 cup water 1 cup cream Hot cooked noodles or rice Rinse pieces of chicken in water and dry.
Melt shortening in heavy skillet; season chicken pieces and brown on both
sides. Remove from skillet. Add onions to skillet and fry slowly until
tender. Return browned chicken pieces (skin side up) to skillet and sprinkle
with paprika. Add water and cover. Cook slowly for 30 to 40 minutes or
until tender. Remove chicken pieces to platter. Add the cream to skillet
mixture. Stir and heat thoroughly. Serve with cooked noodles or rice.
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