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“I've been making this dish for nearly 20 years. Never thought I'd be old enough to type something like that... The original idea came from my ruining a recipe by mistaking paprika and red pepper in the pantry. It was so hot we cried. But the flavor beneath was great. After a little trial and error, this is what was left.”

Ingredients Nutrition


  1. Brown chicken in oil (nonstick pan works best otherwise may need a bit more oil).
  2. Add onion, celery and carrots, cook and stir until onions turn transparent.
  3. Add garlic and cook for an additional minute.
  4. Add seasonings and broth (may also add 1/2 cup of dry white wine too).
  5. Cook until boiling, reduce heat and simmer until veggies are tender and meat is no longer pink.
  6. Stir flour into sour cream.
  7. Slowly add sour cream mixture to hot pan while stirring constantly. Continue to stir on meduim heat until sauce thickens. Appx 5 to 7 minutes.
  8. Serve over hot egg noodles.

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