Chicken Paprika

• 2 tbls. onion, chopped
• 2 broiler size chickens
• 3 tbls. butter
• 1 tsp. paprika
• 2 tbls. lemon juice
• 1 tbl. flour
• salt and pepper
• 1 cup sour cream

Sauté the onions in butter until lightly browned. Cut chickens in half and brown lightly. Add paprika and lemon juice. Cover tightly and cook over low heat until tender. Remove chicken and keep hot. Add flour to saucepan, season with salt and pepper. Blend in the sour cream, stirring constantly over low heat until smooth and thick. Pour sauce over the chicken. Serve on a hot platter with fine noodles cooked in bouillon and peas, mixed together at the last minute.

Note: I do not add the onions until I have browned the chicken on one side as they burn if you are not careful during that first stage of making this dish. I don't combine my noodles and peas but place half of chicken on bed of noodles and spoon gravy over it and serve peas separately.