| 1/4 cup flour | 2 tbsp corn oil |
| 5 tsp paprika, divided | 1 cup chopped onion |
| 3/4 tsp salt, divided | 1 cup chicken broth |
| 1/4 tsp pepper | 1 cup sour cream |
| 4 chicken breast cutlets | 6 oz wide egg noodles, cooked and drained |
In large plastic food bag combine flour, 2 tsp paprika, 1/4 tsp salt and pepper. Add chicken; shake to coat well. In large skillet heat corn oil over medium heat; add chicken. Cook, turning once, 8-10 minutes or until done. Remove; set aside and keep warm. Add onions, remaining paprika and salt to skillet, saute 2 minutes. Stir in chicken broth; bring to boil. Reduce heat; cover and simmer 5 minutes. In small bowl combine sour cream and 1/2 cup hot pan juices; stir into skillet. Stirring constantly, cook 1 minute. Toss sauce with egg noodles. Serve with chicken. Makes 4 servings. |
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