3 lbs. boneless, skinless chicken
2 tbsp. oil
2 1/2 c. water
2 tsp. chicken bouillon
1/4 c. chopped onion
Juice from 1/2 lemon
1 bay leaf
3 tbsp. flour
2 c. sour cream
2 tsp. paprika

Coat chicken in flour and brown in oil. Add water, bouillon, lemon juice, onion, and bay leaf. Cover and cook on low until chicken is tender. Blend 3 tablespoons flour with 1/2 cup of sour cream. Stir into chicken. Add remaining sour cream and paprika and heat through. Serve over cooked noodles. Serves 5-6.