4 skinned, boned chicken breasts, cut in strips
4 tbsp. vegetable oil
1/2 tsp. salt
2 (10 oz.) pkgs. Birds Eye Bavarian Style Beans & Spaetzle
1/2 c. chicken broth
1 c. sour cream
2 tbsp. flour
1/2 tsp. paprika

Saute chicken in oil in skillet; about 5 minutes. Sprinkle with salt; add vegetables and chicken broth. Bring to a full boil over medium heat, separating vegetables with fork; stir frequently. Reduce heat; cover and simmer 3 minutes. Combine sour cream, flour and paprika. Stir into vegetables and heat gently. Serves 5 to 6.