I tried this different recipe for chicken paprikash and it turned out to be a lot easier/quicker than the first one on this diary and still tastes pretty good, so we're likely going to use this one from now on.
Notes:
- I feel like the entire 1/2 cup of flour mixture is a lot and I didn't want the sauce to be too gloopy so I left out a couple tablespoons of the mixture and didn't miss it.
- I used a mix of dried sweet paprika (a lower quality kind, mostly for color), fresh jarred paprika (about a tablespoon each of Edes Anna and Eros Pista for some but not a ton of spicy heat), and very generous sprinkles of some nicer dry smoked paprika because I like the taste.
- I used boneless skinless chicken breast, and only simmered the dish for about 20 minutes because I knew the chicken wouldn't need 45 minutes to cook.
- I mixed in the sour cream off the heat so that the sauce wouldn't break.
- We didn't have egg noodles but I cooked some gemelli pasta and we ate it with that and liked it.
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