2 pkg. boneless chicken breasts
2 cans chicken broth
1 (14 oz.) can stewed tomatoes
1/2 c. sour cream
1 lg. onion
Salt and pepper
Flour and oil
Hungarian paprika

Skin chicken. Saute onion in oil with 1 tablespoon sugar. Dip chicken in flour rand brown. In large pan, put broth and tomatoes, salt, and pepper, 3 tablespoon paprika, and green pepper. Add chicken and onions. Simmer for 1 1/2 hours. Add sour cream, 1 tablespoon per serving. Add cornstarch to thicken if needed. Serve over noodles.