Paprika Chicken

3 1/2 to 4 lbs. meaty chicken parts
1 T cooking oil
1 T butter
1 c. sliced fresh mushrooms
1 c. diced onion
1 c. diced green pepper
1 c. diced sweet red pepper
3T flour
14 1/2 oz. chicken broth
1 T tomato paste
1 T paprika
1 1/2 tsp. salt
1/2 tsp. pepper
Hot cooked noodles
1/4 c. sour cream

In a dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3T drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, 2-3 minutes. Stir in the flour until smooth. Gradually add broth, stirring constantly.

Bring to a boil; cook and str 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 simmr 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.

YIELD: 6 servings