2 1/2 to 3-pound frying chicken, cut up
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Hungarian paprika
1/4 cup butter or margarine
1 cup onions, finely chopped
8-ounce can tomato sauce
1/2 cup dry Sherry wine
2 teaspoons Hungarian paprika
1/2 teaspoon salt
1/2 cup dairy sour cream
6 ounces noodles, cooked
2 tablespoons butter or margarine, melted

Wash chicken and pat dry. Combine flour, 1 teaspoon salt, pepper and 1 teaspoon paprika; coat chicken with flour mixture. Melt butter in a large skillet and brown chicken. Set chicken aside. Add onions to skillet and cook until transparent. Add tomato sauce, wine, 2 teaspoons paprika, 1/2 teaspoon salt and chicken; cover and simmer 40 to 45 minutes, until tender. Drizzle melted butter over noodles and place on a serving dish. Place chicken on noodles. Blend sour cream into tomato mixture and heat to warm (do not boil). Pour over chicken.

Serves 4
Preparation time: 1 HR., 20 MIN
Approximate calories per serving… 600

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From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.