Ingredients :

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1/4 c Flour
5 ts Paprika, divided
3/4 ts Salt, divided
1/4 ts Pepper
4 Chicken cutlets
2 T Corn oil
1 c Chopped onions
1 c Chicken broth
1 c Sour cream
6 oz Wide egg noodles
(about 4 cups)cooked,drained

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Method :

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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.