Paprika Chicken (Paprika Hendl)

Preparation/cooking/baking time: 2 hours
Serves 4 to 6

Ingredients:
• 12 pieces skinless chicken, washed in cold water and patted dry with paper towels
• salt and pepper, to taste
• paprika, to taste
• 8 tbsp. butter or margarine, melted
• 2 c. flour (place in plastic bag)
• 1 lemon, halved
• 2 c. hot water
• 2 chicken bouillon cubes
• 1 c. sour cream (To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.)

Preparation for Chicken:
1. Lightly sprinkle chicken with salt, pepper, and paprika.

2. Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.

3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400°F for 1 hour.

4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.

Preparation for Gravy:
1. Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.

2. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p37'