Paprika Chicken

• 3 Tbsp. butter
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 1/2 tsp. paprika
• 1 1/4 c. cold water, divided
• 1 tsp. instant chicken bouillon granules
• 1/2 tsp. salt
• 3 whole boneless chicken breasts, split in half and skin removed
• 3 Tbsp. all-purpose flour
• 1 c. dairy sour cream
• hot, cooked egg noodles

1. In large skillet, melt butter.
2. Add onion, garlic and paprika. Cook and stir over medium heat until onion is tender.
3. Stir in 1 cup water, bouillon granules and salt.
4. Heat to boiling.
5. Add chicken breasts.
6. Cover and simmer for 12 to 15 minutes or until chicken is no longer pink, turning meat once or twice.
7. Transfer chicken to platter.
8. Cover with foil and set aside.

butter, onion, clove garlic, paprika, cold water, instant chicken, salt, chicken breasts, flour, sour cream, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824373 (may not work)