2 lbs. boneless chicken, cut into strips
Salt and pepper
Flour
1/3 c. vegetable oil
1 lg. onion, sliced
2 cloves garlic, minced
1 1/2 c. tomato juice
1 (16 oz.) can stewed tomatoes
1 tbsp. chicken-flavor bouillon cube
2 tsp. paprika
1/2 tsp. thyme
1 (8 oz.) container sour cream
Hot cooked egg noodles

Sprinkle chicken lightly with salt and pepper; coat with flour. Brown in oil. Add onion and garlic. Cook until onion is tender.

Add remaining ingredients except sour cream and noodles. Cover and simmer 20 to 25 minutes. Uncover; remove from heat. After 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 (do not boil). Serve on hot cooked noodles. Serves 6-8.