|Broiler fryer chicken||4 Pound, cut up (1 Piece)|
|Cooking oil||1 Tablespoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Diced green pepper||1 Cup (16 tbs)|
|Diced sweet red pepper||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Tomato paste||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Hot cooked noodles||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
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 the 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.