Chicken Paprikash

Instructions

1. Cook the egg noodles according to the package directions. Drain them in a colander and set them aside.
2. In large wide-bottom skillet, heat the oil over medium-high heat. Add the chicken, and season it with salt and pepper to taste. Cook the chicken, stirring occasionally, until it is golden on all sides, about 10 minutes. Once golden, remove the chicken from the skillet and set it aside.
3. Melt the butter in the skillet and add the onion and bell pepper. Cook until they begin to soften, 3 to 4 minutes. Stir in the garlic and flour and cook, stirring, for another minute. Slowly stir in the chicken broth and paprika. Season the mixture with salt and pepper to taste. Bring the mixture to a simmer and return the chicken to the pan. Continue to cook until the chicken reaches an internal temperature of 165ºF. Once cooked, stir in the sour cream.
4. Serve immediately over the egg noodles topped with more sour cream and chopped parsley. Store in the refrigerator for up to 3 days.