Chicken Paprika

Directions

1. Shake chicken pieces in plastic bag with flour, 1 teaspoon salt and pepper until coated. Reserve 2 tablespoons of flour mixture.
2. Brown chicken in butter in a large skillet. Pour pan fat into a measuring cup. Measure and remove 3 tablespoons to skillet.
3. Saute onion in fat until light golden brown, about 10 minutes. Add paprika, remaining 1/2 teaspoon salt and chicken broth. Bring to boiling; lower heat; return chicken, turn to coat. Cook, covered, 30 minutes, or until chicken is tender. Remove chicken; keep warm.
4. Stir in light cream. Make a paste of the reserved 2 tablespoons flour mixture and sour cream; slowly stir into skillet. Cook, stirring constantly, over low heat until thickened. Do not boil. Return chicken. Serve over noodles or spatzle.