1/4 c. all purpose flour
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
2 to 2-1/2 lbs. meaty chicken pieces
1 tbsp. cooking oil or shortening
1 c. halved fresh mushrooms
1/3 c. chopped green or sweet red pepper or celery
1/3 c. sliced green onion
1 c. chicken broth
1/4 tsp. dried basil, marjoram, oregano or thyme, crushed
1/4 c. light cream or milk
1 tbsp. all purpose flour
2 c. hot cooked noodles or spaetzle

In a plastic or paper bag combine the 1/4 cup flour, paprika, salt and pepper. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken, two or three pieces at a time, to the bag, shaking to coat well. In a 12-inch skillet cook chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Remove chicken; set aside. Drain fat, reserving 2 tablespoons of the drippings in the skillet (add more oil, if necessary).

Add mushrooms, green or red pepper or celery, and green onion to skillet. Cook and stir for 2 minutes. Stir in chicken broth and basil, marjoram, oregano or thyme. Bring to boiling, scraping up browned bits from the bottom of the skillet. Return chicken to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35-40 minutes or until chicken is tender and no longer pink. Transfer chicken and vegetables to a platter; keep warm.

Skim fat from pan juices; measure 3/4 cup of the pan juices and return to the skillet. Stir cream or milk into the 1 tablespoon flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some of the sauce over chicken; pass remaining sauce. Serve with hot noodles or spaetzle. Makes 6 servings.