Chicken Paprikas

• 2 tablespoons Crisco Pure Vegetable Oil
• 2 pounds skinless, boneless chicken breast and/or thighs
• 1 cup cubanelle peppers diced
• 1 cup yellow onion chopped
• 1 clove garlic finely minced
• 1 1/2 tablespoons paprika
• 14 1/2 ounces chicken broth
• 1 cup sour cream
• 3 tablespoons Pillsbury BEST All Purpose Flour
• salt
• pepper
• 16 ounces egg noodles wide hearty, cooked according to package directions
• 2 tablespoons fresh parsley chopped

1. HEAT oil in large skillet on medium heat. Cook chicken until browned on all sides. Remove chicken from skillet.
2. ADD pepper and onion to skillet, cooking until tender. Stir in garlic and paprika. Cook one minute more. Return chicken to skillet. Add broth; bring to boil. Reduce heat to low. Cover and simmer 10 to 15 minutes or until internal temperature reaches 165u0b0F. Remove from heat. Remove chicken from skillet.
3. COMBINE sour cream and flour in small bowl; add 1/4 cup broth to mixture. Stir to blend. Gently stir into broth in skillet. Blend about 1 cup at a time in food processor or blender until smooth. Pour into small bowl. Repeat with remaining mixture.
4. RETURN chicken and sour cream mixture to skillet. Heat thoroughly, stirring occasionally. Season with salt and pepper. Serve over hot noodles. Garnish with chopped parsley.

vegetable oil, skinless, cubanelle peppers, yellow onion, garlic, paprika, chicken broth, sour cream, flour, salt, pepper, egg noodles, parsley

Taken from www.yummly.com/recipe/Chicken-Paprikas-2667671 (may not work)