Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up1 tablespoon canola oil1 tablespoon butter1 cup sliced fresh mushrooms1 cup diced onion1 cup diced green pepper1 cup diced sweet red pepper3 tablespoons all-purpose flour1 can (14-1/2 ounces) chicken broth1 tablespoon tomato paste1 tablespoon paprika1 to 1-1/2 teaspoons salt1/2 teaspoon pepperHot cooked noodles1/4 cup sour cream
Preparation
In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes.
Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper.
Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm.
Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.
