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| 6 Esslöffel | flour |
| 1 | Broiler-fryer chicken* |
| 1 | Onion; large-chopped |
| 1 1/2 Esslöffel | paprika |
| 1 Teelöffel | salt |
| 2/3 Tasse | chicken broth |
| 1 | Parsley-buttered egg noodles |
| 1 | salt |
| 1 | pepper |
| 1/4 Tasse | Butter or margarine; divided |
| 2/3 Tasse | tomato juice |
| 1 Teelöffel | sugar |
| 1 | Bayleaf |
| 2/3 Tasse | sour cream |
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*The chicken should be about 3 1/2 lb. Size, and cut up in serving pieces. Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt 1 T. butter in a large skillet. Saute onion iuntil tender.
Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt. Pour over chicken. Add bay leaf, broth and reserved onion.
Cover and simmer 45-60 minutes or until chicken is tender. Remove chicken to a platter; keep warm.
Reduce heat to low, remove bay leaf and stir in sour cream. Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately. A recipe of Crystal Garza of Shamrock, Texas reformated and brought to you by Judy Lausch, DGSV43A.
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