Chicken Paprikash

• 6-8 chicken pieces (I use 6 boneless, skinless breasts; my dad uses 8 thighs)
• Seasoned flour to coat chicken (I add a little paprika to the flour)
• 2T oil
• 1 onion, sliced
• 1 green pepper, cut into strips
• 2T paprika (make sure it's fresh!)
• 1 T minced garlic
• 2 c. chicken broth
• 1 can diced tomato
• 1 1/2T flour
• 1/3 c. sour cream

Preheat oven to 400F. Heat oil in large skillet over medium heat. Put flour in a bag, add chicken, and coat with flour. Add to pan, saut� until lightly colored. Transfer chicken to large casserole dish. Add onion, peppers, paprika, and garlic to pan. Saut� for about 5 min, stirring often. Add broth and tomatoes to pan; bring to a boil. Pour over chicken, cover, and bake at 400F for 30 min. Remove chicken (I put it back into the pan). Blend the flour into the sour cream; whisk into the onion-pepper mixture. Season with salt, pepper, and paprika. Return chicken to sauce; bake, uncovered, for 15 min. Serve over egg noodles. Serves 4-6