1 1/2 lbs. skinned and boned chicken breasts
4 tbsp. flour
1 lg. onion, sliced
1 c. tomato juice
2 tsp. paprika
1/2 tsp. thyme
3 tbsp. butter
1 clove garlic, minced
1 (16 oz.) can stewed tomatoes
3 chicken bouillon cubes
8 oz. sour cream

Cut chicken in strips about 1/2 inch wide. Dredge with flour. Brown in butter. Add onion and garlic and cook until onion is tender. Add juice, stewed tomatoes, bouillon cubes, and seasonings. Bring to a boil, then cover and simmer for 20-25 minutes.

When ready to serve, stir in sour cream and return to a boil, stirring. Serve over noodles or rice. (This recipe tastes even better when made a day ahead!)