1 1/2 lb. skinned, boned chicken breasts
Salt & pepper
4 tbsp. flour
2 tbsp. butter
1 lg. onion sliced
1 clove garlic, minced or pressed
1 1/2 c. tomato juice
1 (16 oz.) can stewed tomatoes
3 chick bouillon cubes
2 tsp. paprika
1/2 tsp. dried thyme leaves
1 (8 oz.) container sour cream at room temperature
Hot noodles or rice

Rinse chicken breasts. Pat dry with paper towel. Cut chicken in strips about 1/2 inch wide, sprinkle lightly with salt and pepper. Dredge with flour. In large skillet brown chicken in butter. Add onion and garlic, cook until onion is tender. Add tomato juice, stewed tomatoes, bouillon cubes, paprika, thyme and 1/4 teaspoon pepper. Bring to boil; cover and simmer 20 to 25 minutes. Uncover and let stand to cool for 5 minutes. Stir in sour cream. Bring to boil stirring. Serve over noodles or rice.