Chicken Paprika

3 teaspoons oil

1 whole chicken, cup up

1 medium onion, chopped

4 tablespoons Hungarian paprika

1 can (about 4 ounces) mushrooms, sliced

¼ cup sour cream

2 cups water

½ teaspoon salt

½ teaspoon pepper

Heat the oil in a large pan over medium heat. Cook onion until partly translucent.

Salt and pepper chicken and brown on both sides, about 4 to 5 minutes each. Add paprika and enough water to cover chicken by about ½ inch. Cover, reduce heat and simmer 35-45 minutes or until chicken is tender. Remove chicken to deep serving bowl and keep warm.

Add mushrooms to pan; cook about 5 minutes. Turn off heat and let cool about 5 minutes. Stir sour cream into pan and mix well. Season to taste and pour sauce over chicken.

Serves four.