1/2 c. flour
1 tbsp. paprika
1/2 tsp. salt
1 chicken, cut into pieces, skinned
1/4 c. butter
4 med. potatoes, peeled & quartered
4 carrots, halved & cut in strips
1 can cream of chicken soup
1 c. sour cream (more, if you wish)

In bag, combine flour, paprika and salt. Add chicken pieces and shake to coat. In large skillet or electric fry pan, melt butter and brown chicken on both sides. Add potatoes and carrots and mix a bit with chicken pieces.

Combine soup and 1 can water until smooth. Pour over chicken and vegetables. Cover and simmer 40 minutes or until chicken and vegetables are tender. (May wish to check and re-arrange.) Remove chicken and vegetables and make gravy.

GRAVY: To drippings in skillet, add sour cream. Heat to serving temperature. Serve with chicken and vegetables.