3 chicken breasts (halves), cut in bite-sized pieces
1/3 cup flour
2-3 tablespoons oil
1 large onion, diced
1 teaspoon salt
1 tablespoon paprika
Pepper to taste
1 ½ cups water
1 chicken-flavor bouillon cube
½ cup sour cream
Coat chicken with flour; reserve remaining flour. Heat oil in large skillet over medium-high heat; add chicken and cook until lightly browned on all sides. Remove chicken.
Add remaining flour and onions to skillet. Cook, stirring frequently about 2 minutes. Stir in salt, paprika, pepper, bouillon and water. Mix well. Return chicken to skillet; cover and reduce heat to medium or low. It should bubble, but not be a rolling boil. Simmer for 25 minutes or until chicken is tender.
Stir in sour cream until blended and heat through.
Serve over spaghetti or linguine.