Chicken Paprika for a Blustery Day

It was cool, windy and damp all day here.  The weather put me in the mood for some old-fashioned comfort food, so for dinner I made chicken paprika.  I still make my chicken paprika the way I did when my children were young -- with bite-sized pieces and served over pasta rather than spaetzle.  My recipe is adapted from The Good Housekeeping Illustrated Cook Book by Zoe Coulson (1980).  It doesn't photograph well, plus I used too much pasta tonight, so the finished product is drier than it should be.  But it still tasted good!

Chicken Paprika

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.