Chicken Paprikash

INGREDIENTS

2    tablespoons olive oil

1    cup chopped white onion

3    cloves garlic, minced

¼   teaspoon crushed red pepper flakes

2    tablespoons paprika, any kind

2    8 ounce boneless, skinless chicken breasts, diced to 1 inch

½   cup water

2    tablespoons all-purpose flour

½   cup sour cream

METHOD

Heat the olive oil in a lidded skillet over medium-high heat. Add onion, garlic, red pepper flakes and paprika. Cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the chicken and water and bring to a simmer. Cover and cook over medium low heat, stirring occasionally, for 8 to 10 minutes until chicken is done. Transfer the chicken to a platter.

Slowly stir the sour cream into the skillet and then whisk in the flour. Stir and cook until it thickens, 2 or 3 minutes,  Add the chicken back to the skillet, stirring to completely cover the chicken. Cook until warmed and serve over wide egg noodles.

Modified from a recipe in All Recipes magazine