Chicken Paprika

3 Tbl. flour
1 Tbl. paprika
1/4 tsp. salt
1/8 tsp. pepper
4 chicken breasts, skinned (about 1 1/2 lbs.)
1 tsp. olive oil
1 medium onion, chopped
1 cup chicken broth
1/4 cup sour cream
hot cooked noodles or spaetzle

Combine flour, paprika, salt, and pepper. Coat chicken breasts with flour mixture. Reserve remaining flour mixture.
Heat oil in large skillet over medium heat until hot. Add chicken; cook about 10 minutes or until browned. Remove chicken from skillet.
Add onion to skillet; cook 2 minutes. Stir in remaining flour mixture. Gradually stir in chicken broth; cook and stir until mixture comes to a boil. Return chicken to skillet. Reduce heat to low. Cover and simmer 25 minutes or until chicken is no longer pink in center and juices run clear.
Remove chicken to platter. Spoon off fat from gravy in skillet. Add sour cream to skillet' stir to combine. Serve chicken with gravy and noodles or spaetzle.
Serves 4.

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