2 tbsp. butter
2 tbsp. olive oil
1/4 c. chopped onion
1 garlic clove, minced
2 tbsp. sweet Hungarian paprika
16 oz. can crushed plum tomatoes, juices reserved
1 c. chicken stock
6 boned, skinned chicken breast halves
1/3 c. flour
1/3 c. half & half cream
1/2 c. sour cream
2 tbsp. sherry wine
Salt and pepper to taste
12 oz. pkg. egg noodles, cooked
Sweet Hungarian paprika for garnish
Chopped fresh parsley for garnish

Saute the onion in the butter and oil until just soft, about 5 minutes. Stir in garlic; cook for 1 minute. Add the paprika, tomatoes, their juices, and chicken stock. Cover and cook for 10 minutes. Reduce heat and add the chicken; cover and cook until just tender, about 30 to 35 minutes. Remove chicken with a slotted spoon and keep warm. Combine flour with the cream; stir to mix well. Stir this mixture into the simmering stock and cook, stirring until thickened. Now gently stir in the sour cream, sherry, salt, and pepper to taste. Heat through but do not boil. Serve the sauce over the chicken breasts and noodles. Garnish with paprika and parsley.

Serves 4 to 6.