4 boneless and skinless chicken breasts
3 Tablespoons Butter
2 medium onions, sliced
1 teaspoon salt
3 Tablespoons Paprika
1 Tablespoon Flour
1/4 cup water
1 cup sour cream
1 large sweet red pepper, sliced thin

In a 12 inch skillet, heat the butter and brown the chicken on both sides.  Remove the chicken and cook onion till clear.  Add red pepper and the chicken.  Sprinkle with salt and paprika.  Cover, and cook gently until chicken is tender, about 30 minutes.  Remove the chicken and keep warm.  In small bowl, blend flour and water, and whisk in the sour cream.  Add to the skillet.  Cook gently, stirring constantly, until boiling..Pour over the chicken and serve with white rice.  Makes 6 servings.  Recipe by Betty Limmer