Hungarian Chicken

Hungarian Chicken

2 lbs chicken breast cut into bite sized pieces

4 tablespoons extra virgin olive oil

½ an onion cut into thin slices

2 red peppers cut into thin slices

3 cloves garlic

2 tablespoons paprika

2 teaspoons chicken bouillon

1/2 cup water

2 tablespoons flour

1 cup sour cream

16 ounces cooked egg noodles

4 tablespoons butter

1 bunch parsley, chopped

Season chicken with salt and pepper. Brown in 2 Tablespoons of olive oil. Remove chicken from pan and saute peppers and onion in remaining oil in the same pan.  Cook until softened, about 5 minutes, then remove  from pan. In the same pan saute garlic about a minute then turn of heat. Add, paprika, flour,  bouillon powder and water. Stir well, and stir in sour cream, chicken and vegetables.

Toss noodles in butter and  parsley. Pour chicken and sauce over noodles and serve.