2 tbsp. oil
4 boneless chicken breasts
1 sm. onion, thinly sliced
1/4 c. celery, sliced
1 tbsp. sweet paprika
1 tbsp. flour
2/3 c. chicken broth
1/3 c. sour cream
Salt and pepper

Heat the oil and brown the breasts for 3 minutes on each side; remove, add onion and celery and cook for 3 minutes. Sprinkle with paprika and flour and stir 1 minute. Add the chicken broth and stir with wire whisk until a smooth sauce forms. Return the breasts to pan and cover with sauce. Cover and simmer 10 minutes. Add the sour cream and season with salt and pepper. Cook uncovered for 1-2 minutes until sour cream is hot - but do not let it boil. Serve with spaetzle.

SPAETZLE: (NOODLES)
1 1/2 c. all purpose flour
1/2 tsp. salt
2 eggs

About 20 minutes before serving:

In 4 quart saucepan over high heat, heat 8 cups water to boiling. Meanwhile, in medium bowl with spoon, beat flour, salt, eggs, and 1/3 cup water until smooth. Reduce heat to medium. Over simmering water with rubber spatula, press batter through spaetzle maker (or, colander or grater with large holes) stir water gently so spaetzle does not stick together. Cook 2-3 minutes until tender but firm. Drain. Makes 4 accompaniment servings. This is a Hungarian dish.