Chicken Paprika

2 cups fresh mushrooms, sliced or 1 medium-size can mushrooms, drained
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons butter or olive oil
2 teaspoons Hungarian paprika or paprika
1/4 teaspoon pepper
2 cups (10 oz) cubed chicken breasts
1/4 teaspoon salt
2 1/2 cups chicken broth
2 1/2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1/3-1/2 cup dairy sour cream or reduced-calorie dairy sour cream
More salt if needed

Hot cooked wide noodles or fettuccine, mashed potatoes or rice
Snipped parsley (optional)
In a big skillet, melt the butter or heat up the pil and cook the chicken with 1/4 teaspoon salt, mushrooms and onion over medium heat for 3-5 minutes. Add the garlic and cook for 2 more minutes or until vegetables are tender and chicken is no longer pink.

Stir in paprika and pepper, chicken broth and tomato paste. Bring to boiling.

Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute .

Serve chicken over noodles, mashed potatoes or rice. Garnish with parsley if desired.

Makes 6 servings