Hungarian Chicken Paprikash

• 1 1/2 pounds Chicken
• 1/2 pound Fresh mushrooms
• 1 1/2 cups Chopped Onion
• 1 clove Garlic, minced
• 1 teaspoon Salt
• 1/4 teaspoon Ground Pepper
• 4 tablespoons Butter
• 4 1/2 teaspoons Paprika
• 1 Chicken Bouillon Cube
• 1 cup Half and Half
• 2 tablespoons Flour
• 1 cup Sour Cream
• 1/2 pound Hot buttered noodles

1. Cut the chicken into slices or bite-sized chunks. Season with salt and pepper and set aside.
2. Melt 2 T butter in a 10-inch skillet over medium heat, about 2 minutes.
3. Add mushrooms, onion, and garlic. Cook 8 minutes, or until tender.
4. Remove mushroom mixture from skillet.
5. Melt remaining 2 T butter in same skillet, about 1 minute.
6. Add chicken and cook until lightly browned, about 10 minutes.
7. Stir in mushroom mixture, paprika, bouillon cube, and 1 c water.
8. Cook over high heat until mixture boils, about 3 minutes.
9. Reduce heat to low. Cover and simmer 15-20 minutes, or until chicken is tender.
10. Combine half-and-half and flour in a jar. Cover and shake until blended.
11. Stir into chicken mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 3 minutes.
12. Reduce heat to low. Stir some of the hot mixture into sour cream.
13. Stir sour cream mixture back into remaining hot mixture.
14. Cook 2 minutes, or until hot (do not boil).
15. Serve over noodles.

chicken, mushrooms, onion, clove garlic, salt, ground pepper, butter, paprika, chicken, flour, sour cream, buttered noodles

Taken from food52.com/recipes/875-hungarian-chicken-paprikash (may not work)