2 1/2 - 3 lb. cut up chicken
5-6 potatoes
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 stick butter
1/4 - 1/2 c. sour cream
1 c. broth (using 2 chicken bouillon cubes

Using flour, salt, pepper and paprika, shake chicken in bag. Brown coated chicken in butter, using large heavy skillet, being careful not to burn. After browned, place chicken in center of skillet. Pare and slice potatoes 1/2" thick and arrange around chicken in skillet. Pour broth over and cover. Cook 30 minutes or until tender. Remove chicken and potatoes to platter. Keep warm. Stir sour cream into drippings until hot. Pour over chicken and potatoes or use as gravy. Sprinkle with parsley. Serves 6.