2 whole chicken breasts, skinned, boned, slivered
Salt and pepper
Flour
1/2 c. oil
1 lg. onion, sliced (about 1 cup)
1 clove garlic, finely chopped
1 1/2 c. tomato juice
1/2 pkg. (1/2 lb.) egg noodles, cooked and drained
1 (1 lb.) can tomatoes
3 tsp. chicken bouillon or 2 or 3 cubes
2 tsp. paprika
1/2 tsp. thyme leaves
1/4 tsp. pepper
1 c. (8 oz.) dairy sour cream, at room temperature

Sprinkle chicken lightly with salt and pepper; coat with flour. In large skillet, brown in oil.

Pour off all but 3 tablespoons drippings. Add onion and garlic; cook until onion is tender.

Add tomato juice, tomatoes, bouillon, paprika, thyme and pepper. Cover and simmer 20 to 25 minutes. Uncover; remove from heat. Cool 5 minutes.

Stir about 1/4 cup sauce into sour cream; add slowly to mixture in skillet, stirring constantly until sour cream is thoroughly blended. Heat through without boiling. Serve over noodles. Makes 6 to 8 servings.