It's been a long time since I've made this but I had to get a new bottle of paprika and it reminded me of this recipe.
2-2 1/2 pounds skinless chicken
1 tablespoon cooking oil
1 cup chopped onion
3 to 4 teaspoons paprika
1 cup chicken broth
1 8 ounce carton sour cream
2 tablespoons flour
2 cups hot egg noodles or rice
In a skillet cook chicken in oil until slightly browned, turning to brown evenly, about 15 minutes. Sprinkle with salt and pepper. Remove chicken from skillet; set aside.
Add onions and paprika to skillet, cooking till onion is tender. Add chicken turning pieces to coat with paprika mixture. Add Broth. Bring to boiling; reduce heat. Cover and simmer 40 minutes or till chicken is no longer pink.
Transfer chicken to a plate and keep warm. Add water if necessary to juice to get about 1 1/2 cups. Stir flour into sour cream, gradually add to juice mixture in skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Spoon sauce over chicken and noodles or rice.