4 whole chicken breasts (split and skinned)
2 large onions, chopped
1 small green pepper, chopped
1 large tomato, chopped
2 tbsp. paprika
1 c. chicken broth
1 c. sour cream

Sprinkle chicken with salt, pepper and coating of flour and fry quickly on both sides in butter. Remove chicken from fry pan and sauté onions, pepper and tomato, only until wilted (not brown). Add more butter, if needed. Add paprika and chicken broth. Bring to a quick boil, adding chicken pieces. Baste with liquid, cover and simmer until tender. Remove chicken to casserole to keep hot. Add sour cream to liquid in fry pan and heat, do not boil. Pour over chicken. Serve with rice, noodles or egg dumplings.