Chicken Paprika with Noodles

Shake chicken in plastic bag with flour, 1 teaspoon of the salt and the pepper until coated. Reserve 2 Tablespoons of the flour mixture. Shake off the chicken and brown chicken pieces in butter over medium high heat in a large skillet. Once all sides of the chicken are browned, remove to a paper towel lined plate to drain.

Heat a large pot of water to boiling and prepare noodles according to package instructions. When done, drain them and set aside.

When done with the chicken, pour off fat into measuring cup. Measure and return 3 Tablespoons of the fat to skillet. Add onion and saute until golden. Add paprika, 1/2 teaspoon salt and chicken bouillon cube that has first been dissolved in the boiling water. Bring to a boil, then lower heat, return chicken pieces to the pan and turn to coat. Cook, covered for 30 minutes or until chicken is tender.

At the 30 minute point, remove chicken. Stir in the light cream. Make paste of the reserved 2 Tablespoons flour mixture with sour cream, slowly stir into skillet. Cook, stirring constantly, over low heat until thickened. Return chicken pieces to sauce and serve over hot buttered egg noodles. Enjoy!