2 whole boneless chicken breasts
4 tbsp. butter
1 c. chopped onion
1 clove garlic, minced
1 tbsp. paprika
1 tsp. salt
1/4 c. flour
1/4 c. light cream
1/2 c. sour cream

In heavy kettle heat butter, add the onion and garlic and saute until lightly browned. Add paprika and salt. Cover and cook 5 minutes. Add the chicken, cover and cook for about 30 minutes until tender. Add water if needed. Mix flour and light cream and stir it in. Add sour cream and mix. Do not let boil. Serve over noodles.