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1
Shake chicken in plastic bag with flour, 1 teaspoon of the salt and the pepper until coated.
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2
Reserve 2 Tablespoons of the flour mixture.
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3
Shake off the chicken and brown chicken pieces in butter over medium high heat in a large skillet.
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4
Once all sides of the chicken are browned, remove to a paper towel lined plate to drain.
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5
Heat a large pot of water to boiling and prepare noodles according to package instructions.
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6
When done, drain them and set aside.
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7
When done with the chicken, pour off fat into measuring cup.
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8
Measure and return 3 Tablespoons of the fat to skillet.
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9
Add onion and saute until golden.
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10
Add paprika, 1/2 teaspoon salt and chicken bouillon cube that has first been dissolved in the boiling water.
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11
Bring to a boil, then lower heat, return chicken pieces to the pan and turn to coat.
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12
Cook, covered for 30 minutes or until chicken is tender.
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13
At the 30 minute point, remove chicken.
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14
Stir in the light cream.
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15
Make paste of the reserved 2 Tablespoons flour mixture with sour cream, slowly stir into skillet.
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16
Cook, stirring constantly, over low heat until thickened.
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17
Return chicken pieces to sauce and serve over hot buttered egg noodles.
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18
Enjoy!
