Chicken Paprika

1 Tbsp. oil
12 chicken pieces
2 onions, sliced and separated into rings
1 tsp. salt
2 Tbsp. Hungarian paprika
1/2 bell pepper, chopped
1 Tbsp. tomato paste
1 can undrained sliced mushrooms
1 Tbsp. flour
1 (8 oz.) sour cream
16 oz. cooked wide egg noodles, buttered

Heat oil in skillet. Saute onion rings until tender. Salt onions. Add 2
tablespoons paprika. Add chicken and turn to coat. Add bell peppers. Stir
tomato paste into mushroom liquid. Add liquid and mushrooms to skillet.
Cover and simmer 1 hour or until tender. Thicken juices with flour as
needed. Stir in sour cream. Place noodles in a large flat bowl or serving
platter. Spoon chicken over noodles.



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