1/2 c. flour
1/2 tsp. salt
1 tsp. paprika
Dash of pepper
1 (2 1/2 lbs.) chicken, cut up or skinned chicken breasts
1/3 c. oil (or less)
8 sm. potatoes, pared and halved
3/4 c. sliced green onions
1 can cream of chicken soup
1 c. sour cream

Combine flour and seasonings; coat chicken. Brown slowly in hot fat. Push chicken to one side of skillet. Place potatoes on other side. Top with green onions. Spoon soup over all. Cover and simmer about 45 minutes or until chicken and potatoes are done. Pour sour cream over all and heat through, about 5 minutes. Makes 4 servings.